Comida Kraft
Recipe Box

Chicken & Green Chile Enchiladas

Chicken & Green Chile Enchiladas is rated 4.2823529411764705 out of 5 by 85.
Prep Time
25
min.
Total Time
45
min.
Servings

8 servings

Sour cream and taco-seasoned cheese balance the heat of chopped green chiles in this tasty chicken-filled enchilada recipe.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375°F.
  • Spread 1 cup sauce onto bottom of 13x9-inch pan.
  • Combine chicken, chiles and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
  • Place, seam sides down, over sauce in pan; top with remaining sauce. Cover.
  • Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.

Healthy Living

Save 50 calories and 6 g fat, including 4 g sat fat, per serving by preparing with 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Substitute shredded cooked beef or pork for the chicken.

Special Extra

Serve topped with shredded lettuce and chopped tomatoes.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 510
Total fat 25g
Saturated fat 12g
Cholesterol 125mg
Sodium 830mg
Carbohydrate 36g
Dietary fiber 4g
Sugars 6g
Protein 33g
% Daily Value
Vitamin A 15 %DV
Vitamin C 8 %DV
Calcium 30 %DV
Iron 20 %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 2 out of 5 by from The recipe was ok-I am going to give it the benefit of the doubt and say that it very well could... The recipe was ok-I am going to give it the benefit of the doubt and say that it very well could have been the red sauce I used-I used Lawry's enchilada sauce (you mix it with tomato paste). My son is VERY picky and he ate some of it. It was kind of bland-but I also forgot the green chilies. I also used beef instead of chicken. I would maybe try it again with the chilies, chicken and canned sauce.
Date published: 2003-09-13
Rated 4 out of 5 by from We are only 3 people so I cut the ingredients by half except for the enchilada sauce; I used 2 10oz... We are only 3 people so I cut the ingredients by half except for the enchilada sauce; I used 2 10oz cans (1 cup in the bottom of the dish as it calls for and the remainder over the enchiladas.) Eight enchiladas fit very nicely in an 11"x7" baking dish. I had cooked up 2 extra chicken breasts 2 nights before and used them. Very easy and delicious topped with a dab of guacamole.
Date published: 2008-05-01
Rated 5 out of 5 by from I used the chicken breast from a store bought cold, whole chicken. I used the chicken breast from a store bought cold, whole chicken. It amounted to about 3 cups of chicken then I used the full amount of sour cream and cheese as well as a full can of green chiles. I added 1 1/2c of corn and paprika! I ended up only using 2 cans of sauce. I only made 10 enchiladas and they were pretty big but WONDERFUL!!
Date published: 2013-02-27
Rated 2 out of 5 by from i made this recipe for my family and myself. i made this recipe for my family and myself. we are not extremly picky, but this recipe called for way too much sauce and that is that i even used less than what it said to use. the tortillas got soggy and they fell apart. the chicken mixture itself was great. and i would make these again but without the sauce.
Date published: 2004-03-25
Rated 4 out of 5 by from My husband, grown son and I loved this for something different. My husband, grown son and I loved this for something different. We sliced two breasts and cooked in a pan before chopping with other ingredients and stuffing flour tortillas. I did not have chilies so I used pepper jack cheese mixed with cheddar and jack cheeses for filling. I will definitely make again.
Date published: 2010-01-21
Rated 5 out of 5 by from Very simple, easy to make. The green chilies give it a nice kick. You could also add some jalapenos depending on how much spice you like. This is not authentic Mexican but it is a simple, delicious, weeknight meal. Make sure you use the 6" tortillas and nothing bigger, or you will run out of filling.
Date published: 2016-08-10
Rated 5 out of 5 by from This is a favorite! This is a favorite!! To speed up the process, I used a whole chicken (cooked & ready to go) from the grocery. I also added some fajita seasoning to the chicken mixture for more flavor. I used 1/2 mild enchilada sauce and 1/2 hot/ spicy. Comes out great every time!
Date published: 2012-01-26
Rated 5 out of 5 by from Very good! Very good! I used green sauce instead of red and i seasoned the chicken with taco seasoning, also the secret to the torts not falling apart is you heat them in the micro then slightly fry them----old mexican secret. Fattening? Yes but i don't mind it.
Date published: 2009-04-19
  • 2016-08-30T10:11CST
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