Creamy Chicken Enchiladas Verde

Ingredients

• Servings: 4
• 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 1/2 cups kraft mexican style shredded four cheese with a touch of philadelphia
• 8 (6 inch) flour tortillas

Recipe

Preparation Time: 15 mins Ready Time: 35 mins


• 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.