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Quick Chicken Enchiladas
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Quick Chicken Enchiladas

23 Min(s)
15 Min(s) Prep
8 Min(s) Cook
Need to serve six in less than a half hour? No problem. How about these tasty chicken enchiladas? They're ready in less than 25 minutes.
What You Need
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6 servings
Original recipe yields 6 servings
2 cans (15 oz. each) black beans, undrained
1-1/2 Tbsp. fresh epazote leaves, chopped, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 cups shredded cooked chicken, warmed
12 corn tortilla s (6 inch), warmed
1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
4 oz. cooked Mexican chorizo, warmed
1/4 cup sliced red onion s
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Let's Make It
1
Blend beans and half the epazote in blender until smooth; spoon into saucepan. Cook on medium heat 8 min. or until heated through, stirring occasionally. Stir in sour cream.
2
Spoon 1/4 cup chicken down center of each tortilla; roll up. Place, seam sides down, in single layer in serving dish.
3
Top with bean mixture, cheese, chorizo, remaining epazote and onions.
Kitchen Tips
Tip 1
Special Extra
For an extra kick, chop 1 small canned chipotle pepper in adobo sauce; add to bean mixture before using as directed.
Tip 2
Serving Suggestion
Serve with hot steamed broccoli, or a mixed greens and tomato salad topped with your favorite KRAFT Dressing.
Nutrition
Calories
500
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 920mg
40%
Total Carbohydrates 49g
18%
Dietary Fibers 11g
39%
Sugars 1g
2%
Protein 35g
70%
Vitamin A
4%
Vitamin C
0%
Calcium
15%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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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