Comida Kraft
Recipe Box

Cheesy Chicken Enchilada Dinner

Cheesy Chicken Enchilada Dinner is rated 4.3088235294117645 out of 5 by 136.
Prep Time
20
min.
Total Time
40
min.
Servings

5 servings

Homemade enchiladas don’t have to take hours to make! In just 40 minutes, this taste-tempting version can be on the table and ready to enjoy.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Cook and stir chicken in large nonstick skillet on medium-high heat 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro. Remove from heat.
  • Spread 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.
  • Bake 20 min. or until heated through, cooking corn as directed on package near end of chicken baking time.
  • Serve chicken with corn.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

How to Easily Cut Chicken

Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen. The firmer chicken is much easier to cut and handle.

Substitute

Prepare using your favorite KRAFT 2% Milk Shredded Cheese.

Servings

  • 5 servings

Nutritional Information

Serving Size 5 servings
AMOUNT PER SERVING
Calories 600
Total fat 19g
Saturated fat 8g
Cholesterol 80mg
Sodium 1450mg
Carbohydrate 72g
Dietary fiber 5g
Sugars 6g
Protein 37g
% Daily Value
Vitamin A 20 %DV
Vitamin C 10 %DV
Calcium 35 %DV
Iron 25 %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 I think the ratio of the chicken to the tortilla is way off, I had to use a half cup of chicken per... I think the ratio of the chicken to the tortilla is way off, I had to use a half cup of chicken per tortilla and only ended up with 5 tortillas. I would double the amount of chicken or use smaller tortillas ;) In saying that it was really delicious. I served it with salsa rice to make up for the lack of servings.
Date published: 2013-06-01
Rated 4 out of 5 by from I have made this one several times and the family loves it! I have made this one several times and the family loves it! The secret is that you need to use the mexican velvetta ( we use about 1/2 block or to taste) in place of the shredded cheese ... makes for a much moister dish and we also add taco seasoning to the chicken while it is cooking. : )
Date published: 2007-05-04
Rated 5 out of 5 by from This recipe was excellent. This recipe was excellent. My husband loves it and it is now a staple in our dinner schedules. I suggest adding 1/2 can of enchilada sauce in the mix and using the other half on top before baking. I also used more salsa (spicy, not mild) and 1/2 cup more cheese...it's a very tasty meal!!!
Date published: 2003-09-04
Rated 4 out of 5 by from Not enough chicken, salsa or cheese to make them look like the picture. Not enough chicken, salsa or cheese to make them look like the picture. I would use more of everything, use 6" instead of 8" and I even though I put 1/4c in each tortilla, only 8 got used, not 10. Other than that, was good. I would probably also add corn and black beans IN it next time.
Date published: 2012-09-29
Rated 5 out of 5 by from This is one of my family's favorite meals for me to make. This is one of my family's favorite meals for me to make. I get the precooked chicken strips and cut those into pieces to make this an even easier recipe! I also add a pinch of cheese INSIDE my tortilla. This is the best recipe I've ever found. Super easy and totally delicious!
Date published: 2010-06-10
Rated 5 out of 5 by from I love this recipe! I love this recipe!!! We like mexican dishes and this one was great. While I didn't originally get the recipe from the website, it was shown on the back of a pkg of shredded mexican cheese blend, we found it easy to make and fairly quick. We have it once every 2 weeks now.
Date published: 2002-10-23
Rated 4 out of 5 by from From other suggestions...I added a can of corn and a small can of diced green chilis. From other suggestions...I added a can of corn and a small can of diced green chilis. I also added taco seasoning to the chicken while cooking. I used velvetta cheese inside and topped with fiesta style shredded cheese and some sour cream. Very Yummy! Lots of flavor!
Date published: 2007-09-03
Rated 4 out of 5 by from I added mild canned chilis and a drained can of corn to this recipe along with the chicken and salsa... I added mild canned chilis and a drained can of corn to this recipe along with the chicken and salsa inside the tortillas. Topped with cheese and a mixture of corn, chilis, and cheese and served with sour cream this was a fast and easy recipe with a lot of taste.
Date published: 2003-07-21
  • 2016-09-29T10:43CST
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