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Main dishes

Chipotle-Chicken Enchiladas

photo by:kraft
A hearty dish for six in little more than a half hour? No problem. This Chipotle-Chicken Enchiladas recipe will do the trick—deliciously!
20 min
35 min
6 servings
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What You Need

 red pepper, cut into thin strips
small  onion, thinly sliced
cups  shredded cooked boneless skinless chicken breasts
can   (12 oz.) enchilada sauce, divided
cups  VELVEETA Chipotle Shredded Pasteurized Prepared Cheese Product, divided
 flour tortillas (6 inch)

Make It

HEAT oven to 375ºF.

COOK and stir peppers and onions in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender. Transfer to large bowl. Add chicken, 1/2 cup enchilada sauce and 3/4 cup VELVEETA; mix lightly.

POUR 1/2 cup of the remaining enchilada sauce into 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup chicken mixture down center of each tortilla, roll up. Place, seam-sides down, over sauce in dish; top with remaining sauce and VELVEETA. Cover.

BAKE 15 min. or until enchiladas are heated through and VELVEETA is melted.

Kraft Kitchens Tips

How to Shred Chicken
To easily shred cooked chicken for recipes, place the slightly cooled cooked chicken on a cutting board. Use two forks or your fingers to pull the meat lengthwise into opposite directions, separating it into long shreds.
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