Chicken Enchiladas Kraft Recipe 425 Recipes

CHICKEN ENCHILADAS I

Chicken Enchiladas I image

This is a quick and easy recipe. Good for quick suppers.

Provided by Debbie Donham

Categories World Cuisine Recipes Latin American Mexican

Time 1h30m

Yield 8

Number Of Ingredients 16

Ingredients

4 skinless, boneless chicken breast halves
1 onion, chopped
½ pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g

CHICKEN ENCHILADAS (KRAFT) RECIPE - (4.2/5)

Chicken Enchiladas (Kraft) Recipe - (4.2/5) image

Provided by sherryl61

Number Of Ingredients 7

Ingredients

2 cups chopped cooked chicken or turkey
1 green pepper, chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
8 flour tortillas (6 inch)
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1 Tbsp. milk

Steps:

HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally. SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil. BAKE 20 min. or until heated through. Top with remaining salsa. Variation: Prepare using PHILADELPHIA Neufchatel Cheese and 2% Milk VELVEETA. Shortcut: Substitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.

EASY CHICKEN ENCHILADAS

Easy Chicken Enchiladas image

Enjoy Easy Chicken Enchiladas as part of dinner today. This recipe gets its Southwest flavor from a mixture of cream cheese and taco seasoning.

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
2 tsp. oil
1 small onion, chopped
3 cups shredded cooked chicken breasts
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
12 flour tortillas (6 inch)

Steps:

Heat oven to 350°F.
Mix cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture and shredded cheese. Cover.
Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 470, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

CREAMY CHICKEN ENCHILADAS

Creamy Chicken Enchiladas image

Pick up a rotisserie chicken on your way home, and you're halfway to these Creamy, Chicken Enchiladas. Skip the takeout and make these enchiladas tonight!

Provided by My Food and Family

Categories Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 cup chopped fresh cilantro, divided
12 flour tortillas (6 inch)
1-1/2 cups TACO BELL® Thick & Chunky Salsa

Steps:

Heat oven to 350°F.
Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.

Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

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