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Creamy Chicken Enchiladas

  • Prep Time: 15 Minutes (Total Time 40 Minutes)
  • Serving Size: 6
  • 2-1/2 cups Chopped Cooked Chicken
  • 1 can (10-3/4 oz.) Condensed Cream Of Chicken Soup
  • 1 cup BREAKSTONE'S Or KNUDSEN Sour Cream, Divided
  • 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, Divided
  • 1/4 cup Chopped Cilantro, Divided
  • 12 Flour Tortillas (8 Inches)
  • 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.

    SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.

    BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.

    KRAFT KITCHENS TIPS

    Substitute

    Prepare as directed, using reduced fat condensed cream of chicken soup and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

    Shortcut

    Substitute 2 pkg. (6 oz. each) OSCAR MAYER Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken. Or, use 2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips, cut into bite-sized pieces.

    RECIPE COURTESY OF KRAFT FOODS