Chicken Enchiladas Supreme

Chicken Enchiladas Supreme

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"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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40 m servings 546 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.
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  • 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.


  1. 34 Ratings

Most helpful positive review

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 pr...

Most helpful critical review

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 easie...

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 pr...

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...

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 in...

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

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

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.

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 s...

VERY tasty! this was a hit with everyone who tried it! i used santa fe cooking creme instead of original and instead of using milk in the remaining creme for the topping, i mixed in sour cream. ...

I really enjoyed this recipe! All it was missing was a little bit of heat. Next time i make this, i'll dice up a jalapeño or two :)