Cheesy Chicken & Chile Enchiladas

Spice things up with chile enchiladas filled with shredded cooked chicken, sour cream and shredded four cheese and topped with red sauce. These Cheesy Chicken & Chile Enchiladas are ready to eat after 20 minutes in the oven.


Total Time: 45 Min(s)

Prep Time: 25 Min(s)

Servings: 8

What You Need

  • 3 cans (10 oz. each) red enchilada sauce, warmed
  • 3-1/2 cups shredded cooked chicken
  • 1 cup frozen corn
  • 1 can (4 oz.) chopped green chiles, undrained
  • 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese, divided
  • 1 cup sour cream, divided
  • 16 corn tortillas (6 inch), warmed
  • 1/4 cup chopped fresh cilantro

Let’s Make It

  1. Heat oven to 375°F.
  2. Spread 1 cup enchilada sauce onto bottom of 13×9-inch pan sprayed with cooking spray.
  3. Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
  4. Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
  5. Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
  6. Serve topped with remaining sour cream; sprinkle with cilantro.

Kitchen Tips

  • Special Extra
    Serve topped with shredded lettuce and chopped tomatoes.

Nutrition info

(Per Serving) 470 calories, 25g total fat, 11g saturated fat, 0.5g trans fat, 95mg cholesterol, 1160mg sodium, 37g carbohydrate, 4g dietary fiber, 7g sugars, 26g protein, 0%DV vitamin D, 15%DV calcium, 7%DV iron, 0%DV potassium.

*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.