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Chicken Enchiladas
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Chicken Enchiladas

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 cans (10 oz. each) cream of chicken soup
1 can (4.5 oz.) chopped green chiles
1 can (2.25 oz.) black sliced olives
1 container (16 oz.) sour cream
4 chicken breasts, cooked and diced
1 dozen flour tortilla shells
2 cups Kraft Shredded Cheddar Cheese
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Let's Make It
1
Mix the first 4 ingredients together. Set aside 2 cups of the mixture. Cut cooked chicken into small chunks. Add chicken to the mixture.
2
Soften tortilla shells in hot butter. Put chicken mixture in the center of the shells and fold shell around mixture ensuring all sides are closed. Place stuffed shells in baking dish. Pour the 2 cups of remaining mixture on top of shells and top with the Kraft shredded cheddar cheese.
3
Bake at 350 degrees F for 30 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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