Comida Kraft
Recipe Box

Recipe for Chicken Enchiladas

Prep Time
20
min.
Total Time
35
min.
Servings

4 servings

Spice things up with our Recipe for Chicken Enchiladas. Our Recipe for Chicken Enchiladas is a south-of-the-border bake the family will dig into.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Preheat oven to 350°F. Melt butter in large saucepan on medium heat. Add onion; cook and stir until crisp-tender. Reduce heat to low. Add VELVEETA and milk; cook until VELVEETA is completely melted, stirring frequently. Add chicken and olives; mix well. Remove from heat.
  • Spoon 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa.
  • Bake 15 minutes or until heated through.
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Serving Suggestion

Serve with a mixed green salad and your favorite fruit.

How to Soften Tortillas

Wrap tortillas in dampened paper towels. Microwave 1 to 2 minutes or until softened.

Use Your Microwave

Microwave onion and butter in 2-quart microwavable bowl on HIGH 2 to 4 minutes or until crisp-tender, stirring after 2 minutes. Stir in VELVEETA and milk. Microwave 5 to 7 minutes or until VELVEETA is melted, stirring every 3 minutes. Add chicken and olives; mix well. Assemble enchiladas as directed; place, seam sides down, in microwavable 12x8-inch baking dish. Cover with plastic wrap; vent. Microwave 3 minutes or until thoroughly heated, turning dish after 1-1/2 minutes.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 560
Total fat 27g
Saturated fat 11g
Cholesterol 115mg
Sodium 1600mg
Carbohydrate 46g
Dietary fiber 2g
Sugars 8g
Protein 33g
% 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 4 out of 5 by from I have changed this recipe a little bit. I have changed this recipe a little bit. I put a spoonful of picante sauce inside each enchilada and then top the whole pan with a can of enchilada sauce. Just gives it a little extra zing! Very Good!
Date published: 2002-07-07
Rated 5 out of 5 by from Made a couple of additions. Made a couple of additions. Added a 6 oz can of chopped green chiles to the chicken/soup mix and garnished with salsa and a dollop of sour creme. Husband raved, and said "This is a keeper".
Date published: 2006-01-23
Rated 3 out of 5 by from Good easy to make recipe.....I recommend spraying your casserole dish before preparing for easier... Good easy to make recipe.....I recommend spraying your casserole dish before preparing for easier clean up :) I'm gonna try shredded beef next time around.
Date published: 2007-02-10
Rated 5 out of 5 by from This recipe is a keeper. This recipe is a keeper. Quick and easy to make. I extended the heating time to 20 minutes. This is great for a quick and delicious week night dinner.
Date published: 2009-01-04
Rated 4 out of 5 by from I would use less milk, the consistency of the cheese/olives/chicken was too runny. I would use less milk, the consistency of the cheese/olives/chicken was too runny. Other than that it was great and I would make it again.
Date published: 2005-12-19
Rated 5 out of 5 by from I did not know what to expect out of this recipe but it was absolutely wonderful. I did not know what to expect out of this recipe but it was absolutely wonderful. I have made it twice since it was emailed to me.
Date published: 2003-03-06
Rated 5 out of 5 by from This is super simple and delicious! This is super simple and delicious!!!! Yummy!! I've made it many times and everytime added or substitued ingredients.
Date published: 2009-05-05
Rated 5 out of 5 by from Very good. Very good. I used smoked sausage but it was hard to keep lit.
Date published: 2016-01-17
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