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Creamy Chicken Enchiladas
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Creamy Chicken Enchiladas

55 Min(s)
20 Min(s) Prep
35 Min(s) Cook
What You Need
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6 servings
Original recipe yields 6 servings
2 cups chopped cooked chicken or turkey
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided*
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
2 Tbsp. chopped cilantro or dried parsley flakes
12 flour or corn tortillas (6 or 8 inch)
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Let's Make It
1
Mix chicken, 1 cup of the sour cream, 1 cup of the cheese, 1/4 cup of the salsa and cilantro.
2
Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish. Top with remaining salsa; cover.
3
BAKE at 350°F for 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted. Top with remaining sour cream. Garnish with chopped lettuce and tomato, if desired.
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
6
* 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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