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Easy Chicken Enchiladas
Ingredients
- 1 small onion, chopped
- 2 teaspoons oil
- 3 cups shredded cooked chicken breasts
- 1 14 1/2ounce can no-salt-added diced tomatoes, drained
- 1 10 ounce tub PHILADELPHIA® Santa Fe Blend Cooking Creme, divided
- 1/2 cup KRAFT® Mexican Style Finely Shredded Four Cheese
- 8 flour tortillas (6 inch)
Directions
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.
From the Test KitchenSpecial Extra:
- Sprinkle with chopped tomatoes and sliced green onions before serving.
Nutrition Facts
(Easy Chicken Enchiladas)
- Servings Per Recipe 4,
- cal. (kcal) 560,
- Fat, total (g) 24,
- chol. (mg) 135,
- sat. fat (g) 10,
- carb. (g) 40,
- fiber (g) 4,
- sugar (g) 7,
- pro. (g) 45,
- vit. A (RE) 258,
- vit. C (mg) 9,
- calcium (mg) 303,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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