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Main dishes

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas recipe
photo by:kraft
Pick up a rotisserie chicken on your way home, and you're halfway to creamy, cheesy enchiladas. You'll have these in the oven faster than you can say "takeout."
time
prep:
10 min
total:
35 min
servings
total:
6 servings
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What You Need

2-1/2
cups  chopped cooked chicken
1
can  (10-3/4 oz.) condensed cream of chicken soup
1
pkg.  (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4
cup  chopped fresh cilantro, divided
12
 flour tortillas (8 inch)
1-1/2
cups  TACO BELL® Thick & Chunky Salsa

Make It

HEAT oven to 350°F.

MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; 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.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Shortcut
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken. Or, use 2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips, cut into bite-sized pieces.
Note
Tortillas can be warmed before use for easier handling. Just stack tortillas, then wrap in foil. Bake at 350ºF for 10 to 15 min. or just until warmed. Or, wrap tortillas loosely in wax paper and microwave on HIGH 1 min. or just until warmed.
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