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Creamy Chicken Enchiladas Verde Recipe
Creamy Chicken Enchiladas Verde Recipe photo by KRAFT

Creamy Chicken Enchiladas Verde Recipe

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It's high time the enchilada went green. Balanced by cool sour cream, a fresh-tasting salsa verde makes this cheesy, satisfying version stand out from the crown.
Recipe provided by KRAFT®
TOTAL TIME: Prep Time: 20 min. Total Time: 40 min.
MAKES:8 servings
TOTAL TIME: Prep Time: 20 min. Total Time: 40 min.
MAKES: 8 servings


  • 1 cup BREAKSTONE'S® or KNUDSEN® Sour Cream
  • 1 cup tomatillo salsa
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons oil
  • 3 cups shredded cooked chicken breasts
  • 1-1/2 cups KRAFT® Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA®, divided
  • 1 can (4 oz.) chopped green chiles, drained
  • 8 flour tortillas (6 inch)


  1. HEAT oven to 350°F.
  2. 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 onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup cheese and chiles.
  3. 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 sour cream mixture and cheese. Cover.
  4. BAKE 15 to 20 min. or until heated through. Yield: 8 servings.
Originally published as Creamy Chicken Enchiladas Verde in KRAFT® Natural Shredded Cheese 2014

Reviews for Creamy Chicken Enchiladas Verde(1)

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Reviewed Jun. 24, 2014

I made it exactly as the recipe specified with no alterations, and both my husband and I loved it. The only thing I would do differently making this again is to increase the cook time by 5 minutes to make sure they're all heated through in the middle, and maybe reduce the sauce covering the top so that it's not quite so soupy - it ended up being a tiny bit mushy for my taste. Otherwise, wouldn't alter the ingredients at all, and will definitely make this again.

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