Creamy Chicken Enchiladas Verde

By joeyanne

Ingredients

• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup tomatillo salsa
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tsp. 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)

Details

Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from kraftrecipes.com

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.