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Creamy Chicken Enchiladas Verde 

It’s high time the enchilada went green. Balanced by cool sour cream, a fresh-tasting salsa verde makes this cheesy, satisfying version stand out from the crowd.
prep time
20 min
time
40 min
servings
8 servings

what you need

  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 cup tomatillo salsa
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. oil
  • 3 cups shredded cooked chicken breasts
  • 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1 can (4 oz.) chopped green chiles, drained
  • 8  flour tortillas (6 inch)

  • 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 onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup cheese and chiles.
  • 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 sour cream mixture and cheese. Cover.
  • BAKE 15 to 20 min. or until heated through.

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