Main dishes

Chicken Enchiladas Supreme

(21)

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photo by:kraft

This is one of my families favorites. Best recipe we have made off of this website. Mmmm

posted by

davidd68

on 2/23/2013

time

prep:

15 min

total:

40 min

servings

total:

6 servings

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What You Need

tsp. oil

cup each chopped onions and green peppers

cloves garlic, minced

2-1/2

cups chopped cooked chicken

tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme, divided

1-1/2

cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

cans (10 oz. each) red enchilada sauce, divided

corn tortillas (6 inch), warmed

Tbsp. milk

Make It

HEAT oven to 350°F.

HEAT oil in large skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 to 6 min. or until crisp-tender. Stir in chicken, 3/4 cup each cooking creme and shredded cheese, and 1/4 cup enchilada sauce.

DIP 1 tortilla in remaining enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas and filling; cover with remaining sauce.

BAKE 25 min.; top with remaining shredded cheese. Mix remaining cooking creme and milk; spoon over enchiladas.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Make Ahead

Enchiladas can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake enchiladas, uncovered, as directed, increasing the baking time if needed until enchiladas are heated through.

How to Warm Tortillas

To warm tortillas in the microwave, wrap them in paper towels and microwave on HIGH just until warmed. Cooking time varies by number of tortillas. For 1 tortilla, microwave 15 sec.; for 2 tortillas, microwave 20 sec.; for 6 to 8 tortillas, microwave 1 min.; and for 12 tortillas, microwave 1-1/2 min.

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davidd68

posted:2/23/2013

This is one of my families favorites. Best recipe we have made off of this website. Mmmm

vanclaners

posted:2/1/2013

This was FANTASTIC! It was a big hit with my teenagers and their friends. I was making a double batch and didn't have quite enough green pepper, so I added a can of drained green chilies and some chopped green onions with the pepper and onions. It was delicious! This recipe is easily adaptable for a variety of different fillings--shrimp, pork, refried beans, etc. I can't wait to experiment!

melissatij

posted:1/8/2013

It was easy and delicious

wrhill712

posted:9/30/2012

So yummy. I also add green onions to the top before eating.

loepkerd

posted:9/10/2012

LOVED IT! I have not tried the Cooking Cremes yet, and decide to with this recipe. DELISH! Only changed the green peppers to green chilies! YUM!!! I can't wait to try the other Cooking Cremes now!! YEH KRAFT!

sscraft

posted:7/9/2012

I made this for a group of teenagers and they all loved it! My husband loved it too. I substituted green chili peppers (canned) for the green peppers and garlic and added some seasoning to spice it up. This recipe will go into my regular rotation.

a2zmama111

posted:5/8/2012

Delicious! I made it two times in two days and my husband took it for lunch. Reheats nicely too! Even my picky 10 year old ate one. :) Will definitely make again.

a cook

posted:2/26/2012

A-mazing!!! My six year old turned her nose up a bit, but it was super yummy as far as I am concerned.

Reese1990

posted:2/20/2012

This was DELICIOUS!! I did make one change, instead of using the original cooking creme (that I could not find in the grocery store) I used the sante fe cooking creme and it turned out wonderful! My family and I really enjoyed this recipe and I will definitely make this again.

SCLAWSON1975

posted:1/25/2012

VERY YUMMY!!!