Chicken Enchiladas Supreme Recipe -
Chicken Enchiladas Supreme Recipe
  • READY IN 40 mins

Chicken Enchiladas Supreme

Recipe by  

"A fiesta of onions, peppers, cheese and garlic are combined with chicken and creamy new PHILADELPHIA Original Cooking Creme, then wrapped in corn tortillas."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    40 mins


  1. Heat oven to 350 degrees F.
  2. Heat oil in large skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 to 6 min. or until crisp-tender. Stir in chicken, 3/4 cup each cooking creme and shredded cheese, and 1/4 cup enchilada sauce.
  3. Dip tortilla in remaining enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas and filling; cover with remaining sauce.
  4. Bake 25 min.; top with remaining shredded cheese. Mix remaining cooking creme and milk; spoon over enchiladas.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • Size-Wise: Enjoy your favorite foods on occasion but remember to keep tabs on portions.
  • Make Ahead: Enchiladas can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed.

Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2011

I made this last night for friends and it was a hit with everyone! The only variation to the recipe I made was to use one can of red enchilada sauce and one can of green since a couple people prefer the green sauce. It wa s bit of extra work to divide the chicken mix, but well worth it. The red sauce enchiladas were awesome! (the green were pretty good too, I just prefer red) I served the enchiladas with shredded lettuce, chopped tomato and sliced avacado on the side. was all so yummy, I'll certainly be making this dish again!

Most Helpful Critical Review
May 02, 2011

ugh. I just saw the ratings and thought wow must be good. BUT ONLY 5 people commented. I did not like this. took forever, parting this cream with part of this sauce. no thanks. I have made easier and faster and more yummy. Not again.

May 04, 2011

I don't know why there was such a negative review about this dish...just a matter of taste, I guess. I used the sante fe philly cooking creme to spice it up a bit. It may have spiced it up too much as my little ones loved it, but they could not finish it because it was too hot for them. But my husband, older child and I could not get enough! It was SO good. I was surprised that it was this yummy. I will be making this again and again!

Sep 27, 2011

It was wonderful! I made a few changes, as usual. I shredded the chicken as one of the other raters advised, which was great!!! I also could not find the cooking cream, so I used cream cheese instead and it came out fine. I added cumin to the mixture as it was cooking to give it more flavor. Everyone loved it! I would absolutely make it again and recommend it to others!

Apr 04, 2011

Made this tonight for my daughter and myself. Deliciously yummy and I love the Philadelphia Original Cooking Creme!!

Apr 11, 2011

Very good. I had some leftover corn and black beans and added that to the top, getting a few veggies in.

Nov 17, 2011

These were really good. Followed the recipe exactly. Found they were a little messy to put together. Maybe there was an easier way to dip the tortillas in the enchilada sauce.

Jul 10, 2011

This was fantastic! I'm not usually one for using packages or canned enchiladas sauce so I was a little skeptical but it turned out great. If you can get your hands on Hatch brand enchiladas sauce...use it. well worth it! I also forgot to add the milk in but I doubt it made a difference in the taste. I'm not a fan of chunked chicken either so I cooked and shredded my chicken to help it absorb the flavor better.


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  • Calories
  • 546 kcal
  • 27%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 34.1 g
  • 53%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 29.3 g
  • 59%
  • Sodium
  • 493 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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