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Easy Chicken Enchiladas

Prep Time
20
min.
Total Time
40
min.
Servings

6 servings

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

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What You Need

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Make It

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  • 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.

Special Equipment Needed

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Serving Suggestion

Serve with a side of hot cooked rice to round out the meal.

Variation

Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions; continue as directed.

How to Shred Cooked Chicken

Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 470
Total fat 21g
Saturated fat 10g
Cholesterol 95mg
Sodium 890mg
Carbohydrate 37g
Dietary fiber 3g
Sugars 3g
Protein 32g
% Daily Value
Vitamin A 20 %DV
Vitamin C 8 %DV
Calcium 25 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from This recipe was excellent. This recipe was excellent. I did however, make some changes. I added green and orange pepper (you can use your own variety. From what I've heard red, yellow and orange are sweetter than the green), and added fresh garlic cloves (1 med- big clove and 1/2 of a small clove). I added these in when I cooked the onions. Instead of regular tomatoes I used the rotel mexican one. I used less of the santa fe creme in the mixture (only 1/3 of a cup) and added a 1/3 of a cup of sour cream instead. Wow these were DELICIOUS! I will defnitely make again.
Date published: 2011-03-18
Rated 1 out of 5 by from Easy Chicken Enchiladas - easy yes, good no! Easy Chicken Enchiladas - easy yes, good no! Recipe needs lots of work. Overall dish was flavor blah, especially if you like traditional mexican. 2nd try added some 4 cheese, black beans, Rotel instead of tomatoes to the mix, better, but now you start wondering about the value of the product. Just proof that quality takes time and effort. Will go back to making from scratch. Filling doesn't take that much longer, tastes much better and worth the effort if you enjoy preparing and eating good food as opposed to eating just to fill up.
Date published: 2011-03-13
Rated 5 out of 5 by from This was awesome! This was awesome! My family loved it. I didn't make the recipe exactly like it said; I didn't have the Santa Fe cooking creme, I had the Garlic one already so I used that and I also used Fire Roasted diced tomatoes instead of plain diced tomatoes. It turned out great!! I'll definitely make it again and try it the way the recipe calls for too. I would mix a some sour cream with the rest of the cooking creme that goes on top and maybe add some diced green chilies in with the onions.
Date published: 2011-03-08
Rated 3 out of 5 by from This was good, but we missed some sort of sauce on top...the cream cheese just didn't get very... This was good, but we missed some sort of sauce on top...the cream cheese just didn't get very saucy, however, it did look just like the picture...I added extra cheese inside and out and used Rotel instead. It was a great way to use up left over grilled chicken, pretty simple, and my picky 10 year old ate it, but I don't think I'll go to the trouble of buying the special cream cheese to make it again.
Date published: 2011-05-19
Rated 4 out of 5 by from The only thing that I did not like about this recipe was that the tortillas came out of the oven... The only thing that I did not like about this recipe was that the tortillas came out of the oven soggy on the bottom. My family absolutely loved this dish and requested that I add this recipe to our family cookbook. I used 2 bags of pre-cooked grilled chicken breast strips to make this dish. It also made 10 or 11 enchiladas, instead of 8.
Date published: 2011-03-18
Rated 5 out of 5 by from Anyone who gives this recipe a low score, definitely never heard of B.Y.O.C.= Be Your Own Chef. Anyone who gives this recipe a low score, definitely never heard of B.Y.O.C.= Be Your Own Chef. Kraft gives you a recipe, but that doesn't mean you have to follow it exactly. Everyone has their own tastes, add in what you like. I added some Mrs. Dash, Fiesta Lime seasoning to the chicken and Rotel with lime juice and cilantro. YUM!
Date published: 2011-10-12
Rated 1 out of 5 by from Tortillas mushy, not much taste, followed exact recipe (but added canned chilis because seemed... Tortillas mushy, not much taste, followed exact recipe (but added canned chilis because seemed 'bland'), waste of money ($3 for the cream sauce plus the rest); we like zip, this was bland and added hot sauce topping before we ate. You guys who loved it, don't get it...awful. Waste of time and money.
Date published: 2011-05-09
Rated 5 out of 5 by from I subbed whole wheat tortillas; then added finely chopped onions and red peppers in the chicken mix... I subbed whole wheat tortillas; then added finely chopped onions and red peppers in the chicken mix and then put the mix in the tortillas (no pre-cooking the onion). I also subbed diced tomatoes and green chilies. The end result was fantastic. This is being added to our family cookbook.
Date published: 2011-03-11
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