Comida Kraft
Recipe Box

Cheesy Chicken Enchilads Recipe

Prep Time
20
min.
Total Time
40
min.
Servings

4 servings

Savor the flavor of this delicious Cheesy Chicken Enchiladas recipe! All it takes is seven ingredients to turn out a five-star family favorite.

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What You Need

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Make It

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  • Heat oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
  • Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
  • Bake 20 min. or until heated through. Top with remaining salsa.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and 2% Milk VELVEETA.

Shortcut

Substitute 1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips for the chopped cooked fresh chicken.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 540
Total fat 26g
Saturated fat 13g
Cholesterol 115mg
Sodium 1270mg
Carbohydrate 40g
Dietary fiber 2g
Sugars 6g
Protein 32g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 20 %DV
Iron 15 %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 5 out of 5 by from This is a great one! This is a great one! My stepmom has been making these for years. I've made some improvements on it since being introduced years ago. 1. Rotisserie Chicken is a great way to have juicy, moist chicken! 2. saute the green peppers and add some chopped onions in some oil to soften the green peppers. I think the crunch of the green peppers is why people omit them - keep them but soften them up a bit with some onions! 3. Adding a little bit of shredded pepperjack cheese inside the tortillas before rolling gives a little more of a "zing!" Following the recipe exact is still good - these are just my suggestions in order to spice it up and make it even better! Enjoy!
Date published: 2010-08-11
Rated 4 out of 5 by from Made it for my husband and I - he thought it was too cheesy (but he's not a fan of cheese) but I... Made it for my husband and I - he thought it was too cheesy (but he's not a fan of cheese) but I loved it. I didn't put green pepper and I used whatever salsa I had in the fridge. Instead of putting the salsa on top after baking everything, I stirred it into the melted Velveeta before pouring it on top. Delicious!! Next time I think I'll simply warm the tortillas and pour the cheesy sauce only over my portion - no baking at all. And I may try sour cream instead of cream cheese since previous raters said that was tasty as well and my hubby wasn't impressed by the cheesiness.
Date published: 2013-01-29
Rated 5 out of 5 by from I doubled the recipe (family of 5) and changed a few small things. I doubled the recipe (family of 5) and changed a few small things. I had some chicken fajita meat defrosting so I just used that. Threw it in a pan until cooked and then diced it up to make 4 cups. Didn't have a pepper or onion so I used a can of diced green chilis, 8oz cream cheese and 1/2c salsa and tossed that in the pan with the chicken. Added some crushed red pepper, garlic, cumin, salt and pepper. Everyone said use more cheese so I used 12oz of velveeta with 2 tbsp milk. The recipe doubled filled a 9x13 inch pan plus an entire 8x8 pan. Very yummy, leftovers for days!
Date published: 2012-01-17
Rated 4 out of 5 by from first time making and they were awesome! first time making and they were awesome! i made a couple of changes though. cooked chicken with some garlic, onions, and cumin. shredded chicken and drained the liquid then added the cream cheese and salsa and used that for filling. YUM! next time however i will probably oil the tortillas and thin out cheese sauce with milk, they were a teeny bit dry. but still loved them!
Date published: 2011-07-13
Rated 4 out of 5 by from This is a great, easy meal. This is a great, easy meal. It tastes good reheated too, even after freezing. The texture is very creamy, and even my two year old will eat it. A hearty appetite could only eat two at a sitting, with a little room for a Margarita accompaniment. Try substituting some red or yellow pepper for some of the green pepper for an even better flavor.
Date published: 2002-03-14
Rated 5 out of 5 by from My Husband told me that this tops the list on one of the best meals I ever made! My Husband told me that this tops the list on one of the best meals I ever made! I seasoned the chicken with red pepper, garlic, and pepper. We also are not fans of Velveeta, so I just used Kraft's shredded cheddar cheese instead. Very easy to make and delicious! I will definitely be making this again and again!
Date published: 2007-08-22
Rated 4 out of 5 by from I really liked this one, but I wanted to make it a little healthier. I really liked this one, but I wanted to make it a little healthier. So I used low fat cream cheese, wheat tortillas, and I beefed up the veggies by adding some diced tomatoes, onions and garlic to the peppers. I also like to add some brown rice to the chicken mixture. The rice helps tone down the rich cheese.
Date published: 2009-06-13
Rated 5 out of 5 by from My husbands all time favorite recipe! My husbands all time favorite recipe! I always make much more Velveeta sauce so I can cover the enchilada's completely, and I add more cream cheese (I LOVE cream cheese!). Top with sour cream...awesome! Oh, and if you cut up the chicken and green pepper earlier in the day, preparation is MUCH faster!
Date published: 2009-04-21
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