Enjoy the dining out experience at home with this restaurant-inspired recipe.

Kraft
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oven to 350 degrees F.

    Advertisement
  • Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.

  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.

  • Bake 15 to 20 min. or until heated through.

Tips

Serving Suggestion: Serve with a side of hot cooked rice to round out the meal.

Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving.

Variation: Prepare as directed, omitting the oil and substituting 1 pound extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.

How to Shred Cooked Chicken: Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

Nutrition Facts

536 calories; 26 g total fat; 90 mg cholesterol; 1272 mg sodium. 42.2 g carbohydrates; 34.1 g protein; Full Nutrition

Reviews (105)

Read More Reviews
143 Ratings
  • 5 star values: 88
  • 4 star values: 40
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
06/18/2011
These enchiladas were delicious!!! I used garlic powder inplace of the minced garlic. I also "charred" my tortillas over an open flame before filling them. Yumm Yumm Yumm!! Very simple to make I used 2 large frozen chicken breasts that I boiled in seasoned water then shredded. Read More
(51)
Rating: 4 stars
06/27/2011
These were yummy and easy very Americanized though. I would skip this recipe if you're looking for something more authentic tasting but as it is it's a very creamy comforting dish. I didn't have the special Philly shredded cheese so I just used a regular bag of Mexican style cheese and added a couple tablespoons of cream cheese to the sauce mixture in the pan. Next time I'll probably add some cumin and cayenne to punch up the flavor a bit and maybe use more salsa. Will make again. Read More
(42)
Rating: 5 stars
06/27/2011
These enchiladas are actually really delicious. I'm not big on cooking nor am I really good at it but this recipe is really simple. The directions are easy to follow and they are tasty. I seasoned my skinless chicken breast fillets with salt and pepper and cooked them on the George grill and then shredded the chicken. Delicious!!! Read More
(25)
Advertisement
Rating: 3 stars
04/02/2013
Not bad. As Hubs put it these were "a solid three " but they would have been easily improved with more sauce plain and simple. Read More
(14)
Rating: 5 stars
10/24/2011
This recipe was AWESOME! We will definitely make it again:) The only thing I did differently was shred my own cheese from bricks (mix of jack and cheddar) and I seasoned 3 chicken breasts with homemade fajita seasoning (though you could use store bought) pan seared them for 3 minutes per side put a tight fitting lid and removed from heat for 20 mins. I shredded the chicken in a bowl with 2 forks and poured the pan juices over top. I wiped the pan and used that for the onions and ultimately the mixture for the insides of the enchiladas. I also cut the tortillas down to 6. We have 2 adults and 2 kids in the family. This was enough for 2 full dinners. I served it with Cuban inspired black beans Vigo yellow rice and an ensalata garnish. Also I assumed tomatillo salsa and salsa verde were equivalent because I used Pace's salsa verde. Read More
(11)
Rating: 5 stars
08/06/2011
Very simple to make and very tasty. I bought the 6in tortilla as the recipe calls for but it made 20 enchiladas! They turned out great so the way I see it the more the merrier! Read More
(9)
Advertisement
Rating: 5 stars
07/30/2011
We loved this! Super easy. I added some cumin and ancho chili seasoning to this for some extra "punch". We will be having this again. Read More
(8)
Rating: 5 stars
08/03/2011
REALLY good! Even the kids ate it (13 11 and 8)! My slow cooker cooked the chicken perfectly for shredding; then I used regular salsa didn't have garlic or green chilies. I added extra of the cheese and sour cream/salsa mix on top and voila! Happy family! Will make again. Read More
(7)
Rating: 5 stars
08/01/2011
very good; everyone loved it Read More
(6)