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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

C_Crocker

posted:4/15/2013

This is my go-to enchilada recipe. I use canned chicken to whip this up for a quick weeknight meal. You can make them as full as you want if you don't need as many, or you can make skinny if you're making for a crowd, which you can throw in some extra chicken to squeeze a few more out of it, if needed. You can also use spicier salsa on one end of the pan for the more adventurous, without having to make two completely different dishes.

TallieG

posted:11/19/2012

This is my favorite Chicken enchilda recipe :)It's easy to make, and I like that I can have dinner on the table quickly!

peteypatriot

posted:7/15/2012

Love this! Hubby devoured it and kids actually ate it!

RaeRandy

posted:5/3/2012

Very Good. I made this recipe with low fat sour cream and soup. Instead of salsa on top I used Enchilada sauce. The whole family really enjoyed this meal. Will add to our dinner rotation.

AbigailElizabeth

posted:4/17/2012

I use rotisserie chicken & top with prepared enchilada sauce... LOVE this!!! My fav chicken enchiladas... :) MUST TRY!! Its still great w/low fat sour cream & reduced fat/sodium soup mix.

disizcheese

posted:3/17/2012

I really liked it and so did my boyfriend. He requested that they should be spicy next time.

klkrebs

posted:2/18/2012

I cut the soup and sour cream back just a bit and added red enchilada sauce for extra flavor. Delicious! The rotisserie chicken tastes much better than chicken breasts as well.

Rosiecheex

posted:2/3/2012

I've made this a few times now because my kids love it and I know it's something they will eat. I served it with a salad.....yum!

Scart08

posted:1/27/2012

My family just loved it! I made mine a bit thicker since this was our dinner. They ended up lasting us a couple of days.

tlc5h8

posted:1/27/2012

One of my favorite Mexican dishes. Loved it. It's so creamy and delicious and the leftovers are just as good. It needed a little bit more salsa, but good overall.