Easy Chicken Enchiladas


Easy Chicken Enchiladas
Makes: 4 servings
Prep 15 mins Start to Finish 35 mins
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Easy Chicken Enchiladas
Ingredients
  • 1  small onion, chopped
  • 2  teaspoons  oil
  • 3  cups  shredded cooked chicken breasts
  • 1 14 1/2 ounce 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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