Creamy Chicken Enchiladas Verde |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Enjoy the dining out experience at home with this restaurant-inspired recipe. Ingredients:
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 |
Directions:
1. Heat oven to 350 degrees F.
2. 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.
3. 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.
4. Bake 15 to 20 min. or until heated through.
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