Easy Chicken Enchiladas - Kraft Recipes Top
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Easy Chicken Enchiladas

Prep Time
Total Time

6 servings

Enjoy Easy Chicken Enchiladas as part of dinner today. This recipe gets its Southwest flavor from a mixture of cream cheese and taco seasoning.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
  • Spoon about 1/3 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 remaining cream cheese mixture and shredded cheese. Cover.
  • Bake 15 to 20 min. or until heated through.

Special Equipment Needed

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

Serving Suggestion

Serve with a side of hot cooked rice to round out the meal.


Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions; continue as directed.

How to Shred Cooked Chicken

Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 470
Total fat 21g
Saturated fat 10g
Cholesterol 95mg
Sodium 890mg
Carbohydrate 37g
Dietary fiber 3g
Sugars 3g
Protein 32g
% Daily Value
Vitamin A 20 %DV
Vitamin C 8 %DV
Calcium 25 %DV
Iron 15 %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 5 out of 5 by from Simple but delicious Made this tonight and used already cooked rotisserie chicken from giant and took it off bone and shredded...added chopped green peppers with onion and fresh chopped tomatoes...on top I put red enchilada sauce and also Monterey Jack con queso and then shredded cheese ....all of my picky eaters LOVED this !!! This came out so good I could have licked my plate lol
Date published: 2017-05-13
Rated 5 out of 5 by from This recipe has become my favorite way to make chicken enchiladas.. This recipe has become my favorite way to make chicken enchiladas.. and they weren't kidding when they said they were easy! My family doesn't like tomatoes so we substitute them with some roasted red peppers and green chilies! Yummy! I sometimes make them with cooked ground turkey and they are fantastic! My hubby is always asking me to cook them up! I hope you enjoy them as much as we do!
Date published: 2013-09-17
Rated 5 out of 5 by from This is my FAVORITE thing to make. This is my FAVORITE thing to make. I mixed it up a little bit and substituted rotel for plain tomatoes, sharp cheese for cheddar, and whole wheat tortillas (in an effort to make me feel slightly less guilty about eating it!). It is AH-MA-ZING!
Date published: 2013-01-13
Rated 3 out of 5 by from quick and easy, love that part. quick and easy, love that part. But the recommended oven temp of 350 didn't even make them HOT. More like luke warm and that didn't sit well with me. Will definitely beef this up with Rotel instead of regular diced tomatoes next time. And will increase the oven temp to about 375. **brand new oven**
Date published: 2012-04-04
Rated 5 out of 5 by from I love this recipe! I love this recipe! To create shredded chicken, I throw chicken breasts in a slow cooker/crock pot with the tomatoes (sometimes I use fresh tomatoes), and then I create the enchilada mixture with the tender chicken and tomatoes. Yum! Go light on the Santa Fe Blend if you're watching your sodium levels. The first time I made this, I made the mistake of using a can of Rotel for the tomatoes, but it turned out much too salty withe the addition of the Santa Fe Blend.
Date published: 2011-11-18
Rated 5 out of 5 by from This was soooo good! This was soooo good! So easy for a weeknight and I loved the fact that you can make it as is with the canned tomatoes, which was great for my little ones, not spicy at all, or you can use rotel instead to kick up the spice if it's just adults. I used canned chicken to make it even faster and it was delicous. Will definitely make again!
Date published: 2012-03-06
Rated 5 out of 5 by from It was good...I put shrimp and chicken in it. It was good...I put shrimp and chicken in it. but the top could have used something to keep the shells from drying out and getting a little crunchy. I think next time i will put some some crushed tomatoes in the remaining mixture for the top.
Date published: 2016-02-10
Rated 5 out of 5 by from Very easy to make! Very easy to make! I would recommend this recipe to anyone who loves enchiladas! You won't be disappointed! I've made these a dozen times since the cooking creme has come out. I'm currently disappointed though because I can't find the Santa Fe Blend Cooking Creme in the stores anymore since they released 2 new flavors. :(
Date published: 2012-03-18
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