Creamy Chicken Enchiladas

photo by:kraft

Pick up a rotisserie chicken on your way home, and you're halfway to creamy, cheesy enchiladas. You'll have these in the oven faster than you can say "takeout."

time

prep:

10 min

total:

35 min

servings

total:

6 servings

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What You Need

2-1/2

cups chopped cooked chicken

can (10-3/4 oz.) condensed cream of chicken soup

pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided

cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

1/4

cup chopped fresh cilantro, divided

flour tortillas (8 inch)

1-1/2

cups TACO BELL® Thick & Chunky Salsa

Make It

HEAT oven to 350°F.

MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.

PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.

BAKE 25 min. or until heated through. Top with remaining sour cream and cilantro.

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

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

Shortcut

Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken. Or, use 2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips, cut into bite-sized pieces.

Note

Tortillas can be warmed before use for easier handling. Just stack tortillas, then wrap in foil. Bake at 350ºF for 10 to 15 min. or just until warmed. Or, wrap tortillas loosely in wax paper and microwave on HIGH 1 min. or just until warmed.

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kari1224

posted:4/7/2008

I loved the recipe, but I did add Mexican seasoning to the chicken mixture and enchilada sauce to the salsa. It turned out great!

rhondakc

posted:4/1/2008

My family enjoys creamy chicken enchiladas. I add a little taco seasoning mix to give it a stronger Mexican flavor.

a cook

posted:3/24/2008

I wasn't so sure about the cream of chicken soup in the filling but it turned out fantastic! I added sour cream to the salsa as a sauce and it was creamy and good! The whole family ate it, including my incredibly picky nephew.

fmcarey

posted:3/17/2008

I didn't follow the ingredients as used to a tee, I just needed a starting tool; however I substituted the Creamy Soup with: Velveeta Cheese- 1/4 block, Philadelphia Cream cheese - 1/2 block and sour cream to make the sauce. I baked my chicken separately and then cut it up and added it to the sauce. All in all; it still came out great. Thanks for the tips.

vet_tech_chick1985

posted:3/16/2008

These were great! I had a dinner party and none were left!! I did use enchilada sauce instead of salsa and a little more cilantro but it was great!

chula42

posted:2/29/2008

I would like to know if anyone has made this dish using corn tortillas. I loved the recipe, but would like to try it with corn tortillas, and I would like to know if I would have to change the recipe or not. I'm planning on making this Sunday for my daughters. Maybe Kraft could answer this question. Thanks.

a cook

posted:2/22/2008

Extremely quick and easy to make. My son doesn't like salsa so I used cream of chicken in place of the salsa and added the cheese. He loved them.

gweedo0

posted:2/19/2008

Well I didn't make this recipe, actually my husband made it while I was gone to class. Surprisingly it turned out to be very good! The inside filling could use more spicy flavoring but, we will try that next time.

jen3400

posted:2/7/2008

This recipe was good. The filling was a little bland. All the flavor was on top. Next time I will definitly add some salt and maybe some cumin or salsa to the chicken mixture.

kaili3

posted:2/1/2008

Simply delicious!and easy to make. I love how I can prepare this ahead of time and it saves on time and energy. The flavors of the sour cream and cheeses added to the chicken, makes it creamy and smoothe. This recipe is one that will be used often.