Got leftover chicken? Grab some VELVEETA, salsa and condensed cream of chicken soup and make these Cheesy Chicken Enchiladas.
What You Need
Original recipe yields 4 servings
2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
8 corn tortilla s (6 inch)
1/2 cup TACO BELL® Thick & Chunky Mild Salsa
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Let's Make It
Heat oven to 350°F.
Combine chicken, soup and VELVEETA. Spoon down centers of tortillas; roll up.
Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa. Cover.
Bake 30 to 35 min. or until heated through.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
How to Cube VELVEETA
Cut measured amount of VELVEETA into slices, about 1/2 inch thick. Cut each slice crosswise in both directions to make cubes.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.