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® HOME ORIGINALS® Thick 'N 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 HOME ORIGINALS® 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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kleverton2002

posted:5/8/2009

Going to make this tonight, and can't wait to see if my picky eaters will enjoy it. I'm thinking of adding some black beans and topping it with green onions. Hope this will be a keeper!

kappacook130

posted:5/7/2009

This was incredibly good! I can't wait to make it again next week, everyone loved it!

kristinmobbs

posted:5/2/2009

This recipe is wonderful. I make it for company a lot because I get compliments on it and people always ask for the recipe.

a cook

posted:5/1/2009

this was a great recipe. It was easy and it tasted great. It also filled up 4 grown people with more to spare!

bmcminn841

posted:4/21/2009

This recipe tasted great and it was quick. I used whole grain tortillas and after it was cooked I added green onions and chili peppers.

deb1309

posted:4/15/2009

These were easy to make and delicious for even the pickiest eaters in the family. I used fat-free sour cream, whole wheat/grain tortillas and Kraft 2% Mexican Blend shredded cheese to reduce the calories even further. Watching my weight allowed me this delicious indulgence. Thanks!

troberts2005

posted:3/15/2009

These are absolutely fabulous. I make them all the time.

aferrentino

posted:2/18/2009

Really good! I used a lot of cilantro.

vanya.jones

posted:2/10/2009

SO YUMMY! Didn't have cilantro, left it out, didn't miss it! Covered them in enchilada sauce rather than salsa, and used salsa as a topping choice after and it was delicious!! A new favorite for us!

stoneperk

posted:1/28/2009

my whole family loved this one. One hard to please husband and 5 picky children; this one received rave reviews. I substitued cream of mushroom for the cream of chicken, I'm sure that didn't change the taste much.