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Ingredients
- 1 1
- cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 1
- cup tomatillo salsa
- 1 1
- small onion, chopped
- 2 2
- cloves garlic, minced
- 2 2
- tsp. oil
- 3 3
- cups shredded cooked chicken breasts
- 1-1/2 1-1/2
- cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
- 1 1
- can (4 oz.) chopped green chiles, drained
- 8 8
- flour tortillas (6 inch)
Preparation
Step 1
HEAT oven to 350°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 onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup cheese and chiles.
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.
BAKE 15 to 20 min. or until heated through.