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  • Green Chili Enchiladas with Queso Blanco

Green Chili Enchiladas with Queso Blanco

(6) 6 Reviews
Prep Time
Total Time

6 servings

Green chili enchiladas are covered with queso blanco in this quick and easy Tex-Mex favorite. Good thing it's easy too—they'll ask for it again.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Combine chicken, 1/2 cup enchilada sauce and half the VELVEETA. Pour 1/2 cup of the remaining sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Spoon 1/4 cup chicken mixture down center of each tortilla, roll up. Place, seam-sides down, in dish; top with remaining sauce and VELVEETA. Cover.
  • Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.

Special Extra

For extra heat, prepare using red enchilada sauce.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 340
Total fat 13g
Saturated fat 4.5g
Cholesterol 60mg
Sodium 1060mg
Carbohydrate 34g
Dietary fiber 4g
Sugars 4g
Protein 25g
% Daily Value
Vitamin A 4 %DV
Vitamin C 20 %DV
Calcium 30 %DV
Iron 8 %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

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  • pamdevone |

    It was just ok, the processed cheese overpowered the whole dish.

  • lreynal |

    Very easy and quite good. Use a really good corn tortilla. The tortilla can make a recipe so much better. I used a corn/wheat hand made tortilla for this and it came out outstanding for such a simple recipe.

  • Texas_Twang |

    I made this last night for dinner and my boyfriend said they were the best chicken enchiladas he has ever eaten. I added a bit more cheese and served them with some really good fresh salsa. They were so easy to make and delicious.