Comida Kraft
Recipe Box

Creamy Chicken Enchiladas

Prep Time
15
min.
Total Time
40
min.
Servings

6 servings

Pick up a rotisserie chicken on your way home, and you're halfway to these Creamy, Chicken Enchiladas. Skip the takeout and make these enchiladas tonight!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
  • Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
  • Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Healthy Living

Save 50 calories and 6g of total fat, including 3g of sat fat per serving by preparing with reduced-fat reduced-sodium condensed cream of chicken soup, 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Shortcut

Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast for the chopped cooked fresh chicken. Or, use 2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast, cut into bite-sized pieces.

Note

Tortillas can be warmed before use for easier handling. Just stack tortillas, then wrap in foil. Bake in 350ºF oven 10 to 15 min. or just until warmed. Or, wrap tortillas loosely in waxed paper and microwave on HIGH 1 min. or just until warmed.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 490
Total fat 23g
Saturated fat 10g
Cholesterol 95mg
Sodium 1400mg
Carbohydrate 40g
Dietary fiber 2g
Sugars 4g
Protein 31g
% Daily Value
Vitamin A 15 %DV
Vitamin C 6 %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 3 out of 5 by from If you are looking for a fast, easy and filling Mexican dish you will probably like this recipe. If you are looking for a fast, easy and filling Mexican dish you will probably like this recipe. It requires no previous culinary skills so just follow directions. I would encourage you to add refried beans and guacamole on the side to flesh it out a bit. I bought a prepared chicken at the supermarket and that saved a lot of time. We thought this was a good but not a show stopping recipe. By the way, it seemed to taste better the next day warmed up . This is definately a good dish to make ahead to warm up in the microwave. You might also add a stronger chedder cheese to perk it up a bit.
Date published: 2006-08-07
Rated 4 out of 5 by from I didn't have cilantro but I remembered another recipe I had seen like this one and mixed about 1/2... I didn't have cilantro but I remembered another recipe I had seen like this one and mixed about 1/2 a packet of taco seasoning in with the filling (cubed chicken, reduced fat cr. of chicken soup, reduced fat sour cream and shredded cheese). Before baking, I did cover the enchiladas with the remaining cheese but only put salsa on half of them since I'm not a salsa fan and the taco seasoning gave it enough "kick" without the salsa. Very tasty. One additional hint: shredding the chicken would make it easier to eat the enchiladas than cutting the chicken into cubes.
Date published: 2009-01-16
Rated 4 out of 5 by from I doubled the recipe a family meal. I doubled the recipe a family meal. I used two different strengths of salsa, to allow for everyone's taste. I sprinkled sliced black olives on spicier ones, which also helped to distinguish them. Side dish of yellow rice. Everyone liked it, asked for recipe. (I have a Mexican heritage, but got this one from a magazine ad). I would definitely make it again. One could add a small can of mild green chiles to give it a more Mexican flavor, have extra salsa at the table to add with the sour cream.
Date published: 2006-04-14
Rated 5 out of 5 by from This is my go-to enchilada recipe. This is my go-to enchilada recipe. I use canned chicken to whip this up for a quick weeknight meal. You can make them as full as you want if you don't need as many, or you can make skinny if you're making for a crowd, which you can throw in some extra chicken to squeeze a few more out of it, if needed. You can also use spicier salsa on one end of the pan for the more adventurous, without having to make two completely different dishes.
Date published: 2013-04-15
Rated 5 out of 5 by from This is great and have made it several times. This is great and have made it several times. I did however after the first time, put a spoonful of salsa ontop of chicken mix before rolling up. also i added some chopped onions to the mixture only because i love onions and have them in just about everything, but great with out them. Made it also with pepper jack cheese. I have also added a can of green chilis to the chicken mix for friend that likes it hot. Its a keeper!
Date published: 2010-04-28
Rated 4 out of 5 by from The enchiladas turned out great and my husband said he would want them again and that they were... The enchiladas turned out great and my husband said he would want them again and that they were better than his dad's enchiladas (which I love). I made two revisations to the recipe: I added paprika to the creamy mixture, and I also put rice into the enchiladas....it added more substance and one enchilada filled me up...you can also get away with using less chicken if you use rice. Overall, thumbs up!
Date published: 2007-11-15
Rated 5 out of 5 by from This was awesome and my fiance loved it! This was awesome and my fiance loved it!! I followed another cook's advice about adding the 1 tsp. of cumin, 1/2 tsp. of chili powder, and putting enchilada sauce on the tacos before adding the chicken mixture and it turned out great!! I also poured some enchilada sauce over the enchiladas along with the cheese and salsa before putting it in the oven. Will definitely be making these again!!
Date published: 2010-04-29
Rated 5 out of 5 by from This is a delicious recipe and super easy. This is a delicious recipe and super easy. My whole family loves it--we substitute enchilada sauce for the salsa and I usually add a bit more cheese to satisfy my family's liking. I use canned chicken that has been well drained as well to save time--pre-cooked grilled chicken strips are great time although canned chicken is less expensive. Overall a great recipe & a keeper!
Date published: 2010-09-16
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