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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krisp856

posted:12/11/2010

If I made this one again, I would definitely use enchilada sauce instead of salsa for sure. If you're looking for Mexican food, this is not what I would recommend.

awemple

posted:12/3/2010

Great simple recipe, but I did use enchilada sauce instead of salsa, then topped it with salsa when it was finished, along with lettuce and black olives. A great dish overall.

rztt70

posted:10/20/2010

excellent as is......

EvaRholetter

posted:10/15/2010

I am trying 5 new recipes a week. And last week this was our top pick I loved it so we had it twice.

jeastburn01

posted:10/7/2010

OMG, this is now a go-to recipe for us! So good and so easy to make! Changes I made: I added a pack of taco season to the cheese mixture, only used 10 tortillas instead of 12 and used a can of enchilada sauce on top instead of salsa and it was PERFECT! Next time, I will leave out the cilantro; just not a fan of the taste. Can't wait to make it again!

sumfress

posted:9/16/2010

This is a delicious recipe and super easy. My whole family loves it--we substitute enchilada sauce for the salsa and I usually add a bit more cheese to satisfy my family's liking. I use canned chicken that has been well drained as well to save time--pre-cooked grilled chicken strips are great time although canned chicken is less expensive. Overall a great recipe & a keeper!

vcl06

posted:9/5/2010

yum yum yum -- fantastic. forgot to cook the chicken first, but b/c i chopped it into small pieces, it cooked all the way through in the oven anyway and turned out very tender!! can't wait to make this again!

a cook

posted:8/16/2010

Yummy! I left out the salsa on top the 2nd time I made them, because it makes them a little soggy... and just added it as we ate them.

ncxcgray

posted:8/9/2010

I followed some of the other reviews. Did little things here and there to tweek the recipe.. It was FABULOUS!! This is the first dinner my husband has EVER bragged about me making!

kabl21

posted:7/27/2010

Both my husband and I love this recipe! We like a little more spice, so I always add some srirachi hot sauce to the mixture for a little kick. I also use fresh salsa, whole-wheat tortillas, fat free soup, and fat-free sour cream. Delicious!