Main dishes

Chicken Enchiladas

(150)

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photo by:kraft

This Tex-Mex standout proves that 20 minutes and 7 ingredients are all it takes to make a 5-star family fave.

time

prep:

20 min

total:

40 min

servings

total:

4 servings

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What You Need

cups chopped cooked chicken or turkey

green pepper, chopped

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/2

cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided

flour tortillas (6 inch)

1/4

lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes

Tbsp. milk

Make It

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 HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and 2% Milk VELVEETA.

Shortcut

Substitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.

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jmr4589

posted:3/20/2013

My fiance and I thought these were awesome! I didn't use all 8 tortillas- we like our burritos a little more full. Delicious though and very easy! I will definitely be making them again.

autumnrich

posted:2/25/2013

Yuck, the kids hardly ate it and I didn't think it was any good. It wasn't any substance to it and it tasted processed with all the artificial cheese.

kinao

posted:1/28/2013

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.

shotbar76

posted:7/19/2012

This is the third time I am making this recipe. It's easy and inexpensive and has lots of flavor -my husband and I look forward to chicken enchilada night.

fmcarey

posted:3/30/2012

It was yummy; I've always tweaked thing to make it more my own, but still very good.

a cook

posted:2/25/2012

One of our favorite chicken enchilada recipes! So yummy!

EssyLynne

posted:2/12/2012

My husband and i love this recipe! We have made it a few different times!

a cook

posted:1/17/2012

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!

rosalj27