Cheese 'n Chicken Enchiladas

READY IN: 25mins
Recipe by NC Gal

This is a Kraft recipe I have been making for years. Very easy and tasty. Super easy if you use a roasted chicken from the store deli.

Top Review by currybunny

Easy, tasty and surprisingly filling! This was a great Friday night dinner to relax with; I used one chicken breast and corn tortillas as that's what I had on hand. Even after emptying half a taco seasoning sachet in, they weren't remotely spicy, so I recommend using hot salsa if you like your dinners warm! This would be very kid friendly, don't know anyone who wouldn't enjoy it - thanks for posting!

Ingredients Nutrition

  • 1 medium onion, chopped
  • 2 tablespoons margarine or 2 tablespoons butter
  • 1 12 cups shredded cooked chicken
  • 1 (12 ounce) jar picante sauce
  • 1 (3 ounce) package cream cheese
  • 1 teaspoon taco seasoning (more or less to taste)
  • 2 cups shredded cheddar cheese (or any kind you want)
  • 8 flour tortillas (6-inch)

Directions

  1. Heat oven to 350°F.
  2. Cook and stir onion in butter in a large skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese and taco seasoning cook until thoroughly heated.
  3. Stir in 1 cup of shredded cheese.
  4. Spoon about 1/3 cup chicken mixture in the center of each tortilla; roll up and place seam side down in baking dish.
  5. Top with remaining picante sauce and cheese.
  6. Bake 15 minutes till cheese is melted and heated through.

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