Kraft Easy Chicken Enchiladas Recipe Recipe For Potato

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EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

Provided by IANKRIS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  • Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g

CHICKEN ENCHILADAS (KRAFT) RECIPE - (4.2/5)



Chicken Enchiladas (Kraft) Recipe - (4.2/5) image

Provided by sherryl61

Number Of Ingredients 7

2 cups chopped cooked chicken or turkey
1 green pepper, chopped
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
8 flour tortillas (6 inch)
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1 Tbsp. milk

Steps:

  • HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally. SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil. BAKE 20 min. or until heated through. Top with remaining salsa. Variation: Prepare using PHILADELPHIA Neufchatel Cheese and 2% Milk VELVEETA. Shortcut: Substitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.

FIESTA CHICKEN ENCHILADAS



Fiesta Chicken Enchiladas image

Great recipe! I used the green chile enchilada sauce instead of the salsa. This was the best!! Everyone went back for thirds!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 8

Number Of Ingredients 9

1 small onion, chopped
1 clove garlic, minced
1 pound cooked boneless, skinless chicken breasts, shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 ounces PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
8 (6 inch) flour tortillas

Steps:

  • Heat oven to 350 degrees F.
  • Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 21.5 g, Cholesterol 56.7 mg, Fat 13.4 g, Fiber 1.2 g, Protein 18.2 g, SaturatedFat 6.1 g, Sodium 593.1 mg, Sugar 2 g

EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

Enjoy Easy Chicken Enchiladas as part of dinner today. This recipe gets its Southwest flavor from a mixture of cream cheese and taco seasoning.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
2 tsp. oil
1 small onion, chopped
3 cups shredded cooked chicken breasts
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
12 flour tortillas (6 inch)

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture and shredded cheese. Cover.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 470, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

FIESTA-READY EASY CHICKEN ENCHILADAS



Fiesta-Ready Easy Chicken Enchiladas image

Quick and easy creamy chicken enchiladas are sure to be a family favorite.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 15m

Yield 6

Number Of Ingredients 8

1 sheet Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
2 ½ cups chopped cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream, divided
1 ½ cups shredded Cheddar cheese
¼ cup chopped cilantro
12 (6 inch) flour tortillas
1 ½ cups salsa

Steps:

  • Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
  • Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
  • Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Nutrition Facts : Calories 566.6 calories, Carbohydrate 42.6 g, Cholesterol 94.3 mg, Fat 29.7 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 14.2 g, Sodium 1361.3 mg, Sugar 3.7 g

EASY ENCHILADA CASSEROLE



Easy Enchilada Casserole image

Discover a new favorite with Easy Enchilada Casserole. Our Easy Enchilada Casserole is filled with peppers, corn, chicken, salsa, sour cream and cheese.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each large onion and green pepper, chopped
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 pkg. (10 oz.) frozen corn
12 corn tortillas (6 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Heat oven to 400ºF.
  • Cook and stir chicken, onions and peppers in large nonstick skillet on medium heat 10 min. or until chicken is done. Stir in salsa and corn.
  • Arrange 6 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each of the chicken mixture, sour cream and cheese. Repeat layers; cover.
  • Bake 40 min. or until heated through, uncovering for the last 10 min.

Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g

CHICKEN ENCHILADAS I



Chicken Enchiladas I image

This is a quick and easy recipe. Good for quick suppers.

Provided by Debbie Donham

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 16

4 skinless, boneless chicken breast halves
1 onion, chopped
½ pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

Pick up a rotisserie chicken on your way home, and you're halfway to these Creamy, Chicken Enchiladas. Skip the takeout and make these enchiladas tonight!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 cup chopped fresh cilantro, divided
12 flour tortillas (6 inch)
1-1/2 cups TACO BELL® Thick & Chunky Salsa

Steps:

  • Heat oven to 350°F.
  • Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
  • Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
  • Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.

Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

CHICKEN AND SWEET POTATO ENCHILADAS VERDE



Chicken and Sweet Potato Enchiladas Verde image

Gather up your shredded chicken, cheddar jack cheese, sour cream, and salsa, we're making enchiladas verde, and we're adding mashed sweet potatoes! Try these Chicken and Sweet Potato Enchiladas Verde tonight.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 7

3/4 cup sour cream
3/4 cup tomatillo salsa
3 cups shredded cooked chicken breasts
1-1/2 cups KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese, divided
12 corn tortillas (6 inch)
1 sweet potato (1/2 lb.), peeled, cooked and mashed
4 green onions, sliced

Steps:

  • Heat oven to 350°F.
  • Mix sour cream and salsa until blended. Toss chicken with 1/2 cup cheese and 1 cup of the sour cream mixture.
  • Spread tortillas with potatoes. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll up.
  • Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
  • Bake 15 to 20 min. or until heated through. Sprinkle with onions.

Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 105 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g

EASY ENCHILADA CASSEROLE



Easy Enchilada Casserole image

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.

Provided by JEANNIED59

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 9

Number Of Ingredients 8

1 (10.75 ounce) can condensed cream of chicken soup
4 cooked skinless, boneless chicken breast halves, chopped
8 ounces sour cream
½ cup chopped green onions
3 cups salsa
1 (4 ounce) can diced green chiles
4 cups shredded Monterey Jack cheese
12 (8 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
  • Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
  • Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 575.6 calories, Carbohydrate 46.6 g, Cholesterol 91 mg, Fat 28.5 g, Fiber 3.8 g, Protein 33.4 g, SaturatedFat 14.9 g, Sodium 1508.3 mg, Sugar 3.6 g

FIESTA CHICKEN ENCHILADAS



Fiesta Chicken Enchiladas image

Make our tasty Fiesta Chicken Enchiladas if you're looking for an easy chicken enchilada recipe to try. Get fiesta-ready with Fiesta Chicken Enchiladas!

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 cup TACO BELL® Thick & Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
8 flour tortillas (6 inch)

Steps:

  • Heat oven to 350°F.
  • Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g

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