Chicken and Green Chili Enchiladas Recipe

Chicken and Green Chili Enchiladas Recipe

  • 4 1/2 cups shredded cooked chicken
  • 1 (4 ounce) can chopped green chiles, undrained
  • 1 1/2 cups KNUDSEN Sour Cream, divided
  • 1 (8 ounce) package KRAFT Mexican Style Shredded Taco Cheese, divided
  • 16 (6 inch) corn tortillas, warmed
  • 3 (10 ounce) cans red enchilada sauce, warmed
  1. Heat oven to 375 degrees F.
  2. Combine chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
  3. Spread 1 cup sauce onto bottom of 13×9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
  4. Bake 20 minutes or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 minutes or until melted. Serve topped with remaining sour cream.
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