Chicken Enchiladas

(150)

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photo by:kraft

This Tex-Mex standout proves that 20 minutes and 7 ingredients are all it takes to make a 5-star family fave.

time

prep:

20 min

total:

40 min

servings

total:

4 servings

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What You Need

cups chopped cooked chicken or turkey

green pepper, chopped

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/2

cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

flour tortillas (6 inch)

1/4

lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes

Tbsp. milk

Make It

HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.

SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.

BAKE 20 min. or until heated through. Top with remaining salsa.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and 2% Milk VELVEETA.

Shortcut

Substitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.

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a cook

posted:10/23/2002

This recipe is so much easier than the one I have always use. My family loves them with a small salad of shredded lettuce, topped with sour cream, guacamole, and chopped tomato, along with a side of Mexican rice.

Lightle05

posted:10/22/2002

Have made this recipe numerous times. Our kids really like it. Very easy to make.

vosoughi

posted:10/7/2002

a cook

posted:10/7/2002

THE FAMILY LOVED IT! IT WAS EASY AND QUICK

jcultice

posted:10/6/2002

the cream cheese and velveeta really make these enchiladas wonderfully yummy! this is definitely a keeper recipe for me and my family...thanks!

kimfogarty

posted:10/1/2002

a cook

posted:7/22/2002

Another good enchilada recipe that my kids and husband enjoyed..even my MIL liked it!

a cook

posted:3/29/2002

Our family loves it!!! I vary it with different meats, and sometimes add refried beans.

a cook

posted:3/14/2002

This is a great, easy meal. It tastes good reheated too, even after freezing. The texture is very creamy, and even my two year old will eat it. A hearty appetite could only eat two at a sitting, with a little room for a Margarita accompaniment. Try substituting some red or yellow pepper for some of the green pepper for an even better flavor.

a cook

posted:1/31/2002

Very easy to make and taste great