Easy Chicken Enchiladas Recipe - Allrecipes.com
Easy Chicken Enchiladas Recipe
  • READY IN 35 mins

Easy Chicken Enchiladas

Recipe by  

"Chicken is combined with onions, diced tomatoes and a tasty PHILADELPHIA Santa Fe Blend Cooking Creme--enchiladas have never been easier!"

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins

    35 mins


  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.
Kitchen-Friendly View


  • 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 More Reviews

Most Helpful Positive Review
Apr 26, 2011

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 chicken. Pre marinate chicken (lime&cilantro) . Diced tomatoes with jalapeño instead of regular non-salted tomatoes. I also added a little more of salt as well as chili powder and freshly diced garlic. I also added freshly diced Serrano peppers during the onion sauteeing process. Add all the ingredients and let it all simmer for like 20 minutes. Add some shredded cheese on top then the more sauce. Then we are good to go! It's definitely a keeper in a weekday menu

Most Helpful Critical Review
Mar 31, 2011

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


18 Ratings

Mar 31, 2011

easy to make and good, very filling!

Jan 10, 2012

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 can so say amazing!!!

Jan 07, 2012

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.

Dec 26, 2011

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

Mar 29, 2011

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 and I sprinkled shredded cheese over the top of the enchiladas. Will make these again. These arent the best enchiladas I have ever made, but for ease of preparation and the result, I give it 5 stars.

Oct 01, 2011

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!!


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  • Calories
  • 502 kcal
  • 25%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 1182 mg
  • 47%

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

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