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Main dishes

Cheesy Chicken Enchilada Bake

Cheesy Chicken Enchilada Bake recipe
photo by:kraft
Got pizza night? Maybe you need an enchilada night too. Chicken, black olives and creamy Velveeta create a south-of-the-border bake the family's gonna dig into.
time
prep:
20 min
total:
35 min
servings
total:
4 servings
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What You Need

2
Tbsp.  butter or margarine
1/2
cup  chopped onion
6
oz.  Mexican VELVEETA®, cut up
1/2
cup  milk
2
cups  chopped cooked chicken
1/2
cup  sliced pitted black olives
8
 flour tortillas (6 inch)
1/2
cup  TACO BELL® Thick & Chunky Salsa

Make It

PREHEAT oven to 350°F. Melt butter in large saucepan on medium heat. Add onion; cook and stir until crisp-tender. Reduce heat to low. Add VELVEETA and milk; cook until VELVEETA is completely melted, stirring frequently. Add chicken and olives; mix well. Remove from heat.

SPOON 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa.

BAKE 15 minutes or until heated through.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fruit.
How to Soften Tortillas
Wrap tortillas in dampened paper towels. Microwave 1 to 2 minutes or until softened.
Use Your Microwave
Microwave onion and butter in 2-quart microwavable bowl on HIGH 2 to 4 minutes or until crisp-tender, stirring after 2 minutes. Stir in VELVEETA and milk. Microwave 5 to 7 minutes or until VELVEETA is melted, stirring every 3 minutes. Add chicken and olives; mix well. Assemble enchiladas as directed; place, seam sides down, in microwavable 12x8-inch baking dish. Cover with plastic wrap; vent. Microwave 3 minutes or until thoroughly heated, turning dish after 1-1/2 minutes.
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