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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas recipe
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What You Need

2 cups chopped cooked chicken
1 can (10 fl oz/284 mL) low-fat condensed cream of chicken soup
8 small flour tortillas
1 cup (1/2 of 19-fl oz/540-mL can) no-salt-added diced tomatoes, undrained
1 cup Kraft Tex Mex Light Shredded Cheese

Make It

HEAT oven to 350ºF.

COMBINE chicken and soup; spoon down centres of tortillas. Roll up.

PLACE, seam sides down, in 13x9-inch baking dish; top with tomatoes and cheese. Cover.

BAKE 30 to 35 min. or until cheese is melted and enchiladas are heated through, uncovering after 20 min.

kraft kitchens tips

Serving Suggestion
For added colour and texture, serve with a mixed green salad tossed with your favourite Kraft Calorie-Wise Dressing.
Healthy Living
This delicious enchilada recipe, prepared with low-fat soup, no-salt-added tomatoes and Kraft Tex Mex Light Shredded Cheese, saves 60 calories, 230mg of sodium and 6g of total fat, including 3g of saturated fat, per serving when compared to the traditional recipe.
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