Comida Kraft
Recipe Box

Baked Chicken Enchiladas

Prep Time
15
min.
Total Time
50
min.
Servings

6 servings

A cheesy chicken mixture is rolled up in whole wheat tortillas and topped with still more cheese in this easy-to-make baked enchilada dish.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven 375°F.
  • Mix cream cheese spread, seasoning mix and milk in medium bowl until blended. Stir in tomatoes and beans.
  • Combine chicken, 1/3 cup shredded cheese and 3/4 cup cream cheese mixture. Spoon 1/4 cup down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining cream cheese mixture and shredded cheese.
  • Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Family Fun

Set out bowls of chopped lettuce, fresh tomatoes and avocados so everyone can help themselves to their favorite toppings.

Substitute

Substitute canned kidney beans for the black beans.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 590
Total fat 22g
Saturated fat 8g
Cholesterol 100mg
Sodium 1050mg
Carbohydrate 56g
Dietary fiber 10g
Sugars 10g
Protein 42g
% Daily Value
Vitamin A 40 %DV
Vitamin C 25 %DV
Calcium 40 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was very easy to make. This was very easy to make. I did not have the crushed tomatoes so I improvised with a 6 oz can of tomato sauce and a 10 oz can of diced tomatoes with peppers. It was very flavorful. When my husband came in he instantly commented on how wonderful it smelled. I will be making this again soon.
Date published: 2011-07-19
Rated 3 out of 5 by from Tasty recipe but not sure I would make again. Tasty recipe but not sure I would make again. I found it too spicy. Too much sauce and presentation wise, it just looked like a big saucy mess. Plus too much black bean - felt like I was eating a mouthful of beans with each bite. I would make something similar I think. It was just ok.
Date published: 2014-09-25
Rated 4 out of 5 by from This turned out very good. This turned out very good. I made the recipe exactly as stated in the directions, but when it came time to pour the sauce over the entire dish, it seemed like it was just too much sauce. So I only used about 2/3 of it. I don't think the dish suffered for it.
Date published: 2014-08-24
Rated 4 out of 5 by from Made this for supper last night and it was a hit. Made this for supper last night and it was a hit. I bought a store-cooked rotisserie chicken which saved a ton of time! I'd recommend putting a thin layer of sauce on the bottom of the pan. The bottom of the enchiladas got a little tough and chewy.
Date published: 2011-11-15
Rated 2 out of 5 by from I would like to have had more flavor. I would like to have had more flavor. Maybe add a can of rotel tomatoes or a Jalapeno pepper (no seeds). I have plenty leftover but it wasn't a favorite. If I make it again I would do something different. It is also very high in calories!
Date published: 2011-09-22
Rated 5 out of 5 by from SO EASY AND DELICIOUS! SO EASY AND DELICIOUS! Took 30 min to make and bake. Most of the ingredients you already buy in your daily grocery trip. For a little more of a homemade touch I topped it with fresh tomatoes and sliced olives.
Date published: 2011-09-04
Rated 5 out of 5 by from It was excellent. It was excellent. My whole family loved it. I have made it several times. Now I just have to keep getting the santa fe cooking cream. Sometimes the santa fe type is difficult to find in the grocery store.
Date published: 2011-09-21
Rated 4 out of 5 by from I used Velveeta Mexican Cheese instead of the Philadelphia Cream because I am not a fan of the cream... I used Velveeta Mexican Cheese instead of the Philadelphia Cream because I am not a fan of the cream sauce. So good with chopped fresh jalepenos, tomatoes, and green onion on top. Everybody loved it!
Date published: 2011-11-21
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