Creamy Chicken Enchiladas Verde recipe
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Ingredients
- 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 (4 ounce) can chopped green chiles, drained 1 ½ cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA 8 (6 inch) flour tortillas
Nutrition Info
- 650.6 caloriescarbohydrate: 44.1 gcholesterol: 128.6 mgfat: 37.5 gfiber: 2.7 gprotein: 36 gsaturatedFat: 17.2 gservingSize: -sodium: 1290.7 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Creamy Chicken Enchiladas Verde
Directions
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Heat oven to 350 degrees F.
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.