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Main dishes

Creamy Cheesy Chicken Enchiladas

photo by:kraft
Got leftover chicken? Grab some VELVEETA, salsa and condensed cream of chicken soup and make these Cheesy Chicken Enchiladas.
15 min
50 min
4 servings

What You Need

cups  chopped cooked chicken
 can (10-3/4 oz.) condensed cream of chicken soup
lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes
 corn tortillas (6 inch)
cup  TACO BELL® Thick & Chunky Mild Salsa

Make It

HEAT oven to 350°F.

COMBINE chicken, soup and VELVEETA. Spoon down centers of tortillas; roll up.

PLACE, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa. Cover.

BAKE 30 to 35 min. or until heated through.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
How to Cube VELVEETA
Cut measured amount of VELVEETA into slices, about 1/2 inch thick. Cut each slice crosswise in both directions to make cubes.
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