Easy Chicken Enchiladas

Easy Chicken Enchiladas

14

"Chicken is combined with onions, diced tomatoes and a tasty PHILADELPHIA Santa Fe Blend Cooking Creme--enchiladas have never been easier!"
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 502 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1182 mg
  • 47%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
  3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
  4. Bake 15 to 20 min. or until heated through.
You might also like

Footnotes

  • Kraft Kitchens Tips
  • 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.

Reviews

14
  1. 18 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This recipe is quite bland if followed to the T...due mainly to the fact that it is a generic recipe by the company, but with a few moderation ...it wAs amazing. Instead of plain pre-cooked chic...

Most helpful critical review

Eh, not that great. The filling was a little pasty. Overall not that flavorful.

This recipe is quite bland if followed to the T...due mainly to the fact that it is a generic recipe by the company, but with a few moderation ...it wAs amazing. Instead of plain pre-cooked chic...

easy to make and good, very filling!

Eh, not that great. The filling was a little pasty. Overall not that flavorful.

very easy to make i sub out rotel instead of diced tomatoes and the topping i used pico and mixed the rest of the santa fe cream with white cheese dip and poured over it with shredded cheese and...

I used onion powder in place of onion and did not have any no-salt tomatoes, so I used a can of tomatoes with green chiles. I also put a little extra shredded cheese on top before baking.

Turned out amazing! I added extra cheese and a can of olives on top. I think I'll make these again soon! :)

Easy and good. I didnt have the Santa Fe cooking creme, I had the garlic one, so I sprinkled in some low sodium taco seasoning. I also used the chili-style tomatoes like the previous reviewer ...

Very easy to make and even my picky eaters couldn't get enough! My family is already asking when I'm going to make enchiladas again. Thanks for sharing!!

Fantastic! That's all I have to say!!!