A creamy mixture of chicken and vegetables is rolled in tortillas, topped with salsa and cheese and baked into a delicious Mexican meal.
What do I need ?
Original recipe yields 6 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.
1 Tbsp. oil
1 pkg. (1/2 lb./225 g) sliced fresh mushrooms
1 red pepper, chopped
4 green onions, sliced
2-1/2 cups chopped cooked chicken
1 can (10 fl oz/284 mL) condensed cream of chicken soup
3/4 cup sour cream
1/2 cup sliced pitted black olives
1 cup Cracker Barrel Shredded Old Cheddar Cheese, divided
6 large flour tortillas
1-1/2 cups salsa
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How do I make it ?
Heat oven to 350°F.
Heat oil in large saucepan on medium-high heat. Add vegetables; cook and stir 4 min. or until tender. Drain. Add chicken, soup, sour cream, olives and 1/2 cup cheese; mix well.
Spoon chicken mixture down centres of tortillas, adding about 3/4 cup to each; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
Bake 20 to 25 min. or until heated through.
Kraft Kitchen Tips!
Line baking dish with foil before filling with enchiladas.
Garnish with sliced jalapeño peppers and fresh cilantro before serving.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 8 g
Cholesterol 75 mg
Sodium 1190 mg
Carbohydrate 46 g
Fibre 4 g
Sugars 8 g
Protein 31 g
6 servings, 1 enchilada (351 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.