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VELVEETA Chicken Enchilada Casserole

VELVEETA Chicken Enchilada Casserole recipe
photo by:kraft
This Mexican-inspired enchilada casserole features corn tortillas layered with a creamy, cheesy chicken mixture and salsa.
time
prep:
15 min
total:
50 min
servings
total:
6 servings
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posted:
1/7/2009
This was excellent. I used three generously sized chicken breasts and substituted Kraft Shredded Mexican Blend cheese for the Velveeta. I sliced the chicken while still warm after grilling and then added 12 oz of the shredded cheese and mixed with the soup. The warmth really helped blend it together. I also substituted flour tortillas for the corn - I needed the dish to be soft enough for my 1 year old with only few teeth! I covered the top layer of tortillas with salsa and then the cheese and cooked it for approximately 40 minutes. Served it with sour cream and Mexican rice. The entire family loved it! Might add some Mexican blend corn next time for something different.
posted:
12/6/2008
made some changes to lower the calorie/fat contents - used 2% velveeta, added chopped jalapenos, chopped up olives, a bit of chopped up red pepper I had on hand, and doubled the salsa. I also used 98% fat free chicken soup instead of regular. Instead of using corn tortillas, I just mixed everything together in a pot and once it was heatedtrough, I poured the mixture over low fat tortilla chips. Add some chopped tomatoes, and some lettuce. Very good
posted:
6/7/2008
Really Good and cheesy.
posted:
2/21/2008
I didn't have enough of the Velveeta [thanks, munchy hubby!] so I added in 2 tbsps of light cream cheese into the chicken mixture. I also cooked the chicken with onions, bell peppers, and corn. It was SO GOOD and SO EASY! It definitely has a place in our regular rotation now. :)
posted:
2/1/2008
I loved this recipe. I could tell that the recipe had to much cheese when i saw it, so it just added 4oz instead. I also did not have cream of chick. on hand- so I substituted cream of mushroom. Absolutely -I would make this again!!!!
posted:
9/9/2007
Easy to make. Both my husband and I like it. Our 2 year old and 4 year olds liked it too--just a little too spicy for my 4 year old, but nothing a little milk didn't take care of. She thinks mild salsa is too spicy :).
posted:
4/17/2007
This was good, even our picky eater had seconds. I thought it was a little too cheesy so I will cut back on the cheese next time. I also used corn tortilla chips and it was a little crunchier.
posted:
12/16/2006
Decent taste, but seemed like a meal of queso dip. Way to cheesy for an entree!!
posted:
11/7/2006
This recipe is wonderful and I have made it again and again for my family. I usually heat the cream of chicken soup and velveeta in the microwave first to help with mixing them. Then I add the chicken and continue to make as directed.
posted:
8/28/2006
I could not believe how good this was. Easy to make and tastes even better the next day! I added a few of my own touches and my husband almost ate himself into a food coma! And requested the leftovers for dinner the next night! Keep up the good work and thanks!
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