This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Easy Chicken Enchiladas
Chicken Cordon Bleu Casserole
Teriyaki Chicken Casserole
Creamy Chicken Pot Pie
Creamy Chicken Fajitas
more »
Top Related Articles
Top Chicken Dinners for Spring
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Finger-Lickin' Chicken Dippers
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Roasting Chicken
Chicken Soup's On
Soup Up Your Chicken Soup

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Learn more!

Chicken Enchiladas Supreme

By: PHILADELPHIA Cooking Creme

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

Rate/Review | Read Reviews (25)

Prep Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 teaspoons oil
1 cup chopped onions
1 cup chopped green peppers
2 cloves garlic, minced
2 1/2 cups chopped cooked chicken
1 (10 ounce) tub PHILADELPHIA Original Cooking Creme, divided
1 1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 (10 ounce) cans red enchilada sauce, divided
12 (6 inch) corn tortillas, warmed
1 tablespoon milk

Directions

Heat oven to 350 degrees F.
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.
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.
Bake 25 min.; top with remaining shredded cheese. Mix remaining cooking creme and milk; spoon over enchiladas.

Footnotes

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.