Chicken & Green Chile Enchiladas

Chicken & Green Chile Enchiladas

Sour cream and taco-seasoned cheese balance the heat of chopped green chiles in this tasty chicken-filled enchilada recipe.

Rated 4.3 from 84 votes

Prep Time

25M

Total Time

45M

Servings

8 servings

What You Need

3 cans (10 oz. each) red enchilada sauce , warmed

4-1/2 cups shredded cooked chicken

1 can (4 oz.) chopped green chiles , undrained

1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Taco Cheese , divided

1 cup BREAKSTONE'S or KNUDSEN Sour Cream , divided

16 corn tortilla s (6 inch), warmed

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Instructions

1. Spread 1 cup sauce onto bottom of 13x9-inch pan.

2. Combine chicken, chiles and 3/4 cup <u>each</u> cheese and sour cream; spoon down centers of tortillas. Roll up.

3. Place, seam sides down, over sauce in pan; top with remaining sauce. Cover.

4. Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.

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