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Chicken Enchiladas

Chicken Enchiladas recipe
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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posted:
7/12/2011
first time making and they were awesome! i made a couple of changes though. cooked chicken with some garlic, onions, and cumin. shredded chicken and drained the liquid then added the cream cheese and salsa and used that for filling. YUM! next time however i will probably oil the tortillas and thin out cheese sauce with milk, they were a teeny bit dry. but still loved them!
posted:
8/11/2010
This is a great one! My stepmom has been making these for years. I've made some improvements on it since being introduced years ago. 1. Rotisserie Chicken is a great way to have juicy, moist chicken! 2. saute the green peppers and add some chopped onions in some oil to soften the green peppers. I think the crunch of the green peppers is why people omit them - keep them but soften them up a bit with some onions! 3. Adding a little bit of shredded pepperjack cheese inside the tortillas before rolling gives a little more of a "zing!" Following the recipe exact is still good - these are just my suggestions in order to spice it up and make it even better! Enjoy!
posted:
5/17/2010
This is an absolute hit everywhere I go. I've never found a dish that every single person liked before until this one. It's very easy to make, even if Velveeta is hard to clean up. We also don't add the peppers, although onions give it a zing.
posted:
2/10/2010
Yummy cheesey deliciousness!! I omit green peppers though...
posted:
1/6/2010
This is AWESOME! Lost this recipe and have been looking for it for a couple of years now. So glad I found it again. LOVE IT!!!
posted:
12/7/2009
Awesome, Awesome, Awesome. I have 3 teenage boys, and they LOVE this recipe.
posted:
11/13/2009
I have made this several times, will make again and again.. I also layer the tortilla shells and filling like a lasagna, works great.
posted:
9/28/2009
Easy to make a so tasty! I improvised it a bit by using Neufchatel instead of cream cheese (cuts the fat) and my using one of my favorite salsas. I have also used my own home made salsa when I have time and it always works out great.
posted:
9/25/2009
In three words: Oh yeah, buddy!!! This receipe produced some truly ab-fab enchiladas. I would suggest tossing the calorie counting out the window, though, when you taken this dish out of the oven!
posted:
6/13/2009
I really liked this one, but I wanted to make it a little healthier. So I used low fat cream cheese, wheat tortillas, and I beefed up the veggies by adding some diced tomatoes, onions and garlic to the peppers. I also like to add some brown rice to the chicken mixture. The rice helps tone down the rich cheese.
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