Comida Kraft
Recipe Box

Fiesta Chicken Enchiladas

Fiesta Chicken Enchiladas is rated 4.634146341463414 out of 5 by 287.
Prep Time
25
min.
Total Time
45
min.
Servings

4 servings

Make our tasty Fiesta Chicken Enchiladas if you're looking for an easy chicken enchilada recipe to try. Get fiesta-ready with Fiesta Chicken Enchiladas!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
  • 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 salsa and shredded cheese.
  • Bake 15 to 20 min. or until heated through.
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Size Wise

Enjoy this flavorful entree but keep an eye on portion size.

Shortcut

Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast, chopped, for the shredded cooked fresh chicken.

Special Extra

For a spicier flavor, add 1 drained 4-oz. can chopped green chiles to the filling mixture before spooning onto tortillas.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 560
Total fat 26g
Saturated fat 13g
Cholesterol 130mg
Sodium 1150mg
Carbohydrate 40g
Dietary fiber 3g
Sugars 5g
Protein 38g
% Daily Value
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 35 %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 5 out of 5 by from This is a huge hit in my house! This is a huge hit in my house! We all love it, including my 1-year-old! I've made this several times when we have friends over and each time they have asked for the recipe. I have made the chicken diffently each time. The first few times I just boiled the chicken until it was done. It tasted just fine this way. Most recently I marinated it in italian dressing and cooked it on the stove. This was much faster to make then boiling. I will use left over chicken next time. I don't think it really matters how you cook the chicken, atleast I couldn't tell the difference.
Date published: 2008-10-15
Rated 5 out of 5 by from Cannot wait to make this recipe again, it was so delicious with the cream cheese & cumin! Cannot wait to make this recipe again, it was so delicious with the cream cheese & cumin! So easy to make if you buy a chicken already roasted at the store! Of course we love cheese so I used twice as much as called for, turned out scrumptious! Added some diced green chiles to the mix, YUMMY! Reminded me of a dish at our favorite mexican restaurant, Pollo Fundido is what I think it is called on the menu, even though it is totally different, the taste was right on! Making for my parents this weekend, I think my dad will love it!
Date published: 2009-09-03
Rated 4 out of 5 by from This is an evaluation by my Culinary Arts II class. This is an evaluation by my Culinary Arts II class. Their products did not look all the same, but they enjoyed the recipe. Here are their comments: Kichen 6: Good and a little spicey. They were good and we would make it again. We would use less Picante Sauce. They looked great. Kitchen 2: Overall we give it a 10. They were good with plenty of flavor. Kitchen 3: We folded them like quesadillas and they stuck to the pan. But they tasted good and we would make it again. It didn't take that long to make.
Date published: 2002-04-08
Rated 5 out of 5 by from Delicious! Delicious! I made these for my husband's birthday. I used garlic powder instead of buying a garlic bulb and used frozen diced onion instead of buying an onion. I didn't buy cilantro, and my husband doesn't like warm/heated salsa so I omitted that as well. Even with all the cheap routes and omissions, it was still excellent. My husband wants me to make them again, and he said they were better than his aunt's enchiladas.
Date published: 2010-07-24
Rated 5 out of 5 by from I am making this for the second time today - the first time i accidentally left the shredded cheese... I am making this for the second time today - the first time i accidentally left the shredded cheese out of the mixture for the inside...but it was still REALLY good! I remembered it this time, so we'll see which way we like better. I hate to say this, but my daughter (who is 3 and possibly the pickiest eater since me) loved it...i hate to say it cause i feel like i'm jinxing it! keep your fingers crossed for me!
Date published: 2009-05-07
Rated 5 out of 5 by from I made this last night, and we promptly devoured it! I made this last night, and we promptly devoured it! If we weren't trying to lose weight, there would likely be no leftovers, as it was difficult to refrain from eating it all. I subbed green enchilada sauce for the salsa, used only monterey jack cheese, and used neufchatel cheese in place of cream cheese. Other than that I followed the recipe to a tee. Absolutely delicious...no other words to describe it!
Date published: 2008-06-13
Rated 5 out of 5 by from Absolutely wonderful! Absolutely wonderful! My husband & I both loved it! I made the following changes to the recipe: I marinated the chicken in BBQ sauce before grilling,omitted the cumin & cilantro since neither of us like them & instead used some sea salt & some hot sauce. I also used a 16 oz jar of salsa: 1/2C in the pan to heat thru & poured the rest over to bake. We loved it! Will most definitely make again & again!
Date published: 2008-07-12
Rated 4 out of 5 by from My family really liked this recipe. My family really liked this recipe. I use fat free cream cheese, reduced fat cheese, and "white wheat" tortillas. The only thing we would change is not adding the salsa on before baking. We don't like the taste of the heated salsa, so next time we'll either do regular enchilada sauce or bake plain and add the salsa after it's done. Served with pinto beans and yellow squash.
Date published: 2008-08-24
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