Creamy Chicken Enchiladas Verde

READY IN: 35mins


  • 1
    cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
  • 1
    small onion, chopped
  • 2
    garlic cloves, minced
  • 2
    teaspoons oil
  • 3
    cups shredded cooked chicken breasts
  • 1
    (4 ounce) can chopped green chilies, drained
  • 1 12
    cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
  • 8
    (6 inch) flour tortillas


  • 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 minute or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and ½ 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 minute or until heated through.
  • Serving Suggestion: Serve with a side of hot cooked rice to round out the meal.
  • Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving.
  • Variation: 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.