Comida Kraft
Recipe Box

VELVEETA Chicken Enchilada Casserole

Prep Time
15
min.
Total Time
50
min.
Servings

6 servings

This Mexican-inspired chicken enchilada casserole recipe features corn tortillas layered with salsa. This chicken enchilada casserole will be a hit any night of the week.

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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. Reserve 1/4 cup salsa for later use. Mix chicken, soup and VELVEETA until well blended; spread 1 cup onto bottom of 8-inch square baking dish.
  • Top with layers of 6 tortilla halves and 1/2 each of the remaining remaining salsa and chicken mixture; repeat layers.
  • Bake 30 to 35 min. or until heated through. Serve topped with reserved salsa.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Use Your Microwave

Assemble as directed in 8-inch square microwaveable dish. Microwave on HIGH 10 to 14 min. or until heated through.

Serving Suggestion

Serve with bagged salad greens topped with your favorite KRAFT Dressing, such as Ranch.

Special Extra

Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 320
Total fat 15g
Saturated fat 7g
Cholesterol 75mg
Sodium 1290mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 5g
Protein 23g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 25 %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

Rated 5 out of 5 by from This was excellent. This was excellent. I used three generously sized chicken breasts and substituted Kraft Shredded Mexican Blend cheese for the Velveeta. I sliced the chicken while still warm after grilling and then added 12 oz of the shredded cheese and mixed with the soup. The warmth really helped blend it together. I also substituted flour tortillas for the corn - I needed the dish to be soft enough for my 1 year old with only few teeth! I covered the top layer of tortillas with salsa and then the cheese and cooked it for approximately 40 minutes. Served it with sour cream and Mexican rice. The entire family loved it! Might add some Mexican blend corn next time for something different.
Date published: 2009-01-08
Rated 5 out of 5 by from made some changes to lower the calorie/fat contents - used 2% velveeta, added chopped jalapenos,... made some changes to lower the calorie/fat contents - used 2% velveeta, added chopped jalapenos, chopped up olives, a bit of chopped up red pepper I had on hand, and doubled the salsa. I also used 98% fat free chicken soup instead of regular. Instead of using corn tortillas, I just mixed everything together in a pot and once it was heatedtrough, I poured the mixture over low fat tortilla chips. Add some chopped tomatoes, and some lettuce. Very good
Date published: 2008-12-07
Rated 4 out of 5 by from I only had regular Velveeta so I put a small can of green chilies in with the chicken when I was... I only had regular Velveeta so I put a small can of green chilies in with the chicken when I was cooking it and also seasoned the chicken with some taco seasoning. I only had hot salsa, too, so I was a little worried that it'd be too spicy but it was just right (my family and I enjoy spicy foods, though). My husband, who is very picky, absolutely loved it. Very easy to make. I will definitely be making this again!
Date published: 2010-09-22
Rated 5 out of 5 by from I made this for my husband and I and it was great. I made this for my husband and I and it was great. I had to make some adjustments because I didn't have all the ingrediants. I used flour tortillas, regular Velveeta, and a fresh salsa. It was truely delicious. I will definately make this again. It was simple to make and prepare. It even reheats excellent. Thanks Kraft. Next time my husband would like it with either shrimp or crab. Thanks again.
Date published: 2006-07-18
Rated 5 out of 5 by from My mother has been making a recipe similar to this for the past 30 years. My mother has been making a recipe similar to this for the past 30 years. She makes it with regular Velvetta cheese and adds mild green chiles to make it bearable for the children. She melted the cheese, mild chiles, and chicken soup on the stove stop and layered the sauce over the tortillas. She also ommited the salsa. Either way, this recipe is all time favorite.
Date published: 2005-02-16
Rated 5 out of 5 by from I am OBSESSED with this recipe! I am OBSESSED with this recipe! It was so easy to put together - and after working all day easy is exactly what I'm looking for! I ended up using 10 inch flour tortillas b/c I don't care for the corn tortillas and just used 3 cut in half. It worked out just as good and was so delicious! (Serving suggestion - throw some sour cream on top when you serve it!!)
Date published: 2012-08-30
Rated 5 out of 5 by from LOVE IT! LOVE IT! kind of spicy. i loved it though. i used regular velveeta and it was still kind of spicy for my littlest one! i added corn and black beans to make it more than just a "cheesy queso" dip. it was great! i added also sliced grape tomatoes, lettuce and sour cream on top. I will make it again.
Date published: 2009-04-01
Rated 1 out of 5 by from I wanted to make this but the directions weren't clear. I wanted to make this but the directions weren't clear. It says to layer first with the "chicken mixture"but it doesn't say how to combine to get the mxture. I assume it is the mixing the first three ingredients but was afraid to try. How did you do it out there in kitchenland ??
Date published: 2005-02-02
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