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Cheesy Chicken Entomatadas

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6 servings

Even if you don't know Spanish, you probably figured out this cheesy chicken enchilada-esque dish highlights delicious fresh tomatoes, too.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Add hot water to bouillon cubes in small bowl; stir until dissolved. Pour into blender. Add next 5 ingredients; blend until smooth. Pour into saucepan; bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring frequently. Pour into bowl.
  • Heat half the oil in large skillet on medium heat. Add tortillas, in batches; cook 30 sec. on each side or just until tortillas are warmed. Repeat with remaining oil and tortillas.
  • Pour 1/2 cup sauce into 13x9-inch baking dish; tilt dish to evenly cover bottom of dish with sauce. Dip 1 tortilla in remaining sauce; place on work surface. Spoon 1/4 cup chicken down center of tortilla; roll up. Place, seam side down, over sauce in baking dish. Repeat with remaining tortillas. Top with remaining sauce; sprinkle with cheese.
  • Bake 8 to 10 min. or until cheese is melted. Sprinkle with cilantro.

Special Equipment Needed


Substitute any other hot pepper, such as jalapeño peppers or serrano chiles, for the chipotle peppers.


One medium rotisserie chicken will provide you with the 3 cups shredded chicken needed to prepare this delicious recipe.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 390
Total fat 20g
Saturated fat 6g
Cholesterol 85mg
Sodium 940mg
Carbohydrate 31g
Dietary fiber 5g
Sugars 4g
Protein 22g
% Daily Value
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 8 %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.

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