Comida Kraft
Recipe Box

Baked Fiesta Enchiladas

Prep Time
25
min.
Total Time
50
min.
Servings

6 servings, 1 enchilada each

A creamy mixture of chicken and vegetables is rolled in tortillas, topped with salsa and cheese and baked into a delicious Mexican meal.

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What You Need

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Make It

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  • Preheat oven to 350°F. Melt butter in medium saucepan on medium-high heat. Add mushrooms, peppers and onions; cook and stir until tender. Drain. Add chicken breasts strips, soup, sour cream, half of the cheese and the olives; mix well.
  • Spoon chicken mixture evenly down center of each tortilla, using about 3/4 cup of the chicken mixture on each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa and the remaining cheese.
  • Bake 20 to 25 minutes or until heated through.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Substitute

Prepare as directed, using reduced fat condensed cream of chicken soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.

Special Extra

Garnish with fresh hot peppers and cilantro just before serving.

Easy Cleanup

Line baking dish with foil before filling with enchiladas.

Servings

  • 6 servings, 1 enchilada each

Nutritional Information

Serving Size 6 servings, 1 enchilada each
AMOUNT PER SERVING
Calories 500
Total fat 26g
Saturated fat 12g
Cholesterol 100mg
Sodium 1870mg
Carbohydrate 40g
Dietary fiber 4g
Sugars 6g
Protein 29g
% Daily Value
Vitamin A 30 %DV
Vitamin C 35 %DV
Calcium 35 %DV
Iron 20 %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 My family loves mexican night at our house. My family loves mexican night at our house. Unfortunately with football practice and games during the week it was hard to find the right recipe that fit into a hour time space. The Baked Fiesta Enchiladas were a hit. I'm always looking for new chicken dishes that all of us will enjoy . Our children especially loved this recipe. With the kids after school sports activities we always seem to be rushing out the door. I needed a recipe that was quick and easy to prepare. This one scored a touchdown with our family. Thanks Kraft foods for making our family supper special yet easy for a busy mom.
Date published: 2002-10-10
Rated 3 out of 5 by from My fiancee and I liked this. My fiancee and I liked this. I used enchilada sauce instead of salsa and poured a little in the filling and on the baking dish before adding the enchiladas. I also poured the rest over the enchiladas before topping with cheese. And I cut up the chicken smaller than what it comes in the package. One thing I will change next time is to use corn tortillas instead of flour. I didn't care for the flour much. Also, use a larger saucepan, medium sized doesn't cut it.
Date published: 2007-01-31
Rated 5 out of 5 by from Very Very good! Very Very good! By far my favorite Kraft recipe so far. We all loved it! I substituted the Taco Bell salsa for a family favorite and also did not use the Louis Rich prepared chicken. I boiled and shredded my own chicken. I also used more black olives.This recipe turned out wonderfully. I highly recommend it. If your family loves mexican food you can't go wrong with this dish. Would be a great dish to take somewhere or if you are having company over.
Date published: 2003-06-30
Rated 5 out of 5 by from These were the best enchiladas I have ever had! These were the best enchiladas I have ever had! The combination of the the ingredients tasted delicious together. I made this for some friends and everyone loved it. I did sub cream of mushroom soup for cream of chicken soup and I think it worked. Since we like spicier foods I would add red pepper flakes next time though for a little extra zip. It was wondeful. I will definitely be making this one again soon!
Date published: 2006-03-12
Rated 4 out of 5 by from It was very tasty and my 16 month old even enjoyed it! It was very tasty and my 16 month old even enjoyed it! I didn't think this recipe would have so many different flavors. I used corn tortillas and this helped give one more flavor to the mix. Next time I might add in corn. Thanks from a busy working Mom. One thing I would like to see less of in this recipe is the sodium count was very high.
Date published: 2006-10-10
Rated 5 out of 5 by from I used precooked, pulled chicken. I used precooked, pulled chicken. Corn tortillas cut into wedges and enchilada sauce. Coat bottom of pan with 1/2 cup of sauce then line bottom with the wedges, chicken mixture, layer of wedges, pour enchilada sauce over all and then top with remaining cheese...bake until bubbly. This was fantastic and will absolutely make many more times.
Date published: 2007-05-26
Rated 5 out of 5 by from This recipe was great tasting and super easy to make! This recipe was great tasting and super easy to make! I used turkey instead of chicken, added corn, used about 20 oz. of hot chunky salsa and corn tortillas. This made a lot more servings than the recipe said. I will definitely make this again because EVERYONE enjoyed it.
Date published: 2011-02-28
Rated 5 out of 5 by from I made this for my boyfriend last night...He thought It was great and he doesn't even like... I made this for my boyfriend last night...He thought It was great and he doesn't even like salmon....I will deffinately make this again
Date published: 2005-07-09
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