Kraft Easy Chicken Enchiladas Recipes

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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

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.

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

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

CHICKEN ENCHILADA BAKE



Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

  • Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

Very quick and yummy version of enchiladas. Serve with a side of rice. Note: I think I originally found this on Kraft.com and it also called for Cilantro. I have left this ingredient out as hubby & I Really did Not like it in this particular dish.

Provided by Virginia Cherry Blo

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 cups cooked chicken, chopped
10 3/4 ounces cream of chicken soup
4 ounces sharp cheddar cheese, shredded
4 ounces mozzarella cheese, shredded
6 -8 flour tortillas (8-inch)
1 1/2 cups salsa (i prefer black bean and corn salsa)

Steps:

  • Preheat oven to 350°F.
  • Combine chicken, 1 cup of shredded cheese mixture, and soup.
  • Spoon mixture into center of each tortilla. Roll and place seam side down in a greased 13x9 inch glass pan.
  • Top with salsa and remaining cheese.
  • Bake 25 minutes.

Nutrition Facts : Calories 579.9, Fat 29.6, SaturatedFat 13.4, Cholesterol 123.9, Sodium 1787.5, Carbohydrate 35.6, Fiber 3, Sugar 4.7, Protein 42.3

QUICK AND EASY CHICKEN ENCHILADAS



Quick and Easy Chicken Enchiladas image

This is a recipe I got from my sister-in-law. She uses fresh chicken that she boils and shreds, but for simplicity, I use canned chicken. Either way turns out great! You can also make it ahead and freeze until you're ready to bake it for once a month cooking.

Provided by Nurse Amanda

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 (12 1/2 ounce) cans white meat chicken
2 cups picante sauce, separated
2 cups cheddar cheese, separated
8 ounces reduced-fat cream cheese
1 teaspoon cumin
salt and pepper
8 burrito-size flour tortillas

Steps:

  • Drain and rinse the chicken and pour into a medium-sized mixing bowl.
  • Add 1 cup picante sauce, 1 Cup cheddar cheese, cream cheese, cumin, salt and pepper and mix well.
  • Scoop about 1/4 Cup of mixture into center of tortilla and roll up.
  • Place into a 9x13 pan.
  • Do the same process for the remaining mixture and tortillas.
  • Top with the rest of the picante sauce and then sprinkle with cheese.
  • Bake in oven at 350°F for approximately 30 minutes or until the cheese is melted and bubbly.

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