Spice things up with our Recipe for Chicken Enchiladas. Our Recipe for Chicken Enchiladas is a south-of-the-border bake the family will dig into.
What You Need
Original recipe yields 4 servings
2 Tbsp. butter or margarine
1/2 cup chopped onion
6 oz. Mexican VELVEETA, cut up
1/2 cup milk
2 cups chopped cooked chicken
1/2 cup sliced pitted black olives
8 flour tortillas (6 inch)
1/2 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Preheat oven to 350°F. Melt butter in large saucepan on medium heat. Add onion; cook and stir until crisp-tender. Reduce heat to low. Add VELVEETA and milk; cook until VELVEETA is completely melted, stirring frequently. Add chicken and olives; mix well. Remove from heat.
Spoon 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa.
Bake 15 minutes or until heated through.
Serve with a mixed green salad and your favorite fruit.
How to Soften Tortillas
Wrap tortillas in dampened paper towels. Microwave 1 to 2 minutes or until softened.
Use Your Microwave
Microwave onion and butter in 2-quart microwavable bowl on HIGH 2 to 4 minutes or until crisp-tender, stirring after 2 minutes. Stir in VELVEETA and milk. Microwave 5 to 7 minutes or until VELVEETA is melted, stirring every 3 minutes. Add chicken and olives; mix well. Assemble enchiladas as directed; place, seam sides down, in microwavable 12x8-inch baking dish. Cover with plastic wrap; vent. Microwave 3 minutes or until thoroughly heated, turning dish after 1-1/2 minutes.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.