Mouthwatering creamy chicken enchiladas topped with tomatillo sauce and cheese.
- 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 can (4-oz.) chopped green chiles, drained
- 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
- 8 flour tortillas (6 in.)
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 vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and ?cup cheese.
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9?nch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
Bake15 to 20 min. or until heated through.
Serve with a side of hot cooked rice to round out the meal.
Sprinkle with chopped tomatoes and sliced green onions just before serving.
Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
How to Shred Cooked Chicken:
Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.