These cheesy chicken enchiladas are sure to be the next favourite casserole on your menu. Chicken, salsa, corn and cheese fill these baked enchiladas, taking the weeknight casserole to a whole new level!
What do I need ?
Original recipe yields 5 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
Mix cream cheese and sour cream in mixing bowl. Stir in 1/2 cup each salsa and shredded cheese. Add chicken, corn, cumin and cayenne. Mix well.
Spread 1 cup salsa in bottom of 13x9-inch baking dish. Spoon 1/3 cup chicken mixture down centre of each tortilla; roll up. Place seam-sides down on top of salsa. Pour remaining salsa evenly over enchiladas. Sprinkle with remaining shredded cheese.
Bake 20 to 25 min. or until heated through and golden brown.
Kraft Kitchen Tips!
Top with chopped jalapeño peppers, fresh cilantro, red onions, tomatoes and/or shredded lettuce just before serving.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 10 g
Cholesterol 95 mg
Sodium 1620 mg
Carbohydrate 48 g
Fibre 5 g
Sugars 6 g
Protein 36 g
5 servings, 2 enchiladas (171 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.