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Cheesy Chicken & Chile Enchiladas
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Cheesy Chicken & Chile Enchiladas

45 Minutes
25 Min Prep
45 Min Cook
Spice things up with chile enchiladas filled with shredded cooked chicken, sour cream and shredded four cheese and topped with red sauce. These Cheesy Chicken & Chile Enchiladas are ready to eat after 20 minutes in the oven.
What You Need
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8 servings
Original recipe yields 8 servings
3 cans (10 oz. each) red enchilada sauce, warmed
3-1/2 cups shredded cooked chicken
1 cup frozen corn
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
16 corn tortillas (6 inch), warmed
1/4 cup chopped fresh cilantro
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Let's Make It
1
Heat oven to 375°F.
2
Spread 1 cup enchilada sauce onto bottom of 13x9-inch pan sprayed with cooking spray.
3
Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
4
Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
5
Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
6
Serve topped with remaining sour cream; sprinkle with cilantro.
Kitchen Tips
Special Extra
Serve topped with shredded lettuce and chopped tomatoes.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 11g
55%
Trans Fat 0.5g
Cholesterol 95mg
32%
Sodium 1160mg
50%
Total Carbohydrates 37g
13%
Dietary Fibers 4g
14%
Sugars 7g
14%
Protein 26g
52%
Vitamin A
25%
Vitamin C
10%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 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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