Requiring minimal prep, these delicious enchiladas are sure to become a new family favourite.
What do I need ?
Original recipe yields 8 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 jar (215 mL) taco sauce
1/2 cup Renée's Classic Ranch Dressing
2 cups shredded cooked chicken
1 cup rinsed canned black beans
1 cup frozen corn
8 large flour tortillas
1 cup Cracker Barrel Shredded Old Cheddar Cheese
1 avocado, chopped
1 tomato, seeded, chopped
1/4 cup coarsely chopped fresh cilantro
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How do I make it ?
Heat oven to 425°F.
Mix taco sauce and dressing until blended. Reserve 1 cup taco sauce mixture for later use. Combine chicken, beans and corn in medium bowl. Add remaining taco sauce mixture; mix lightly.
Spoon chicken mixture down centres of tortillas; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Drizzle with reserved taco sauce mixture; top with cheese.
Bake 15 min. or until heated through. Meanwhile, combine avocados, tomatoes and cilantro.
Spoon avocado mixture over enchiladas before serving.
Kraft Kitchen Tips!
Prepare using your favourite Cracker Barrel Shredded Cheese, such as Double Cheddar, Tex Mex or Habanero Heat.
Substitute fresh parsley or green onions for the cilantro.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 4.5 g
Cholesterol 50 mg
Sodium 790 mg
Carbohydrate 42 g
Fibre 4 g
Sugars 3 g
Protein 21 g
8 servings, 1 enchilada 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.