Creamy Chicken Enchiladas Verde

photo by:kraft

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.

time

prep:

20 min

total:

40 min

servings

total:

8 servings

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What You Need

cup BREAKSTONE'S or KNUDSEN Sour Cream

cup tomatillo salsa

small onion, chopped

cloves garlic, minced

tsp. oil

cups shredded cooked chicken breasts

1-1/2

cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

can (4 oz.) chopped green chiles, drained

flour tortillas (6 inch)

Make It

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 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.

Kraft Kitchens Tips

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.

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Robyn7283

posted:9/10/2012

Delicious! I made the mistake of baking them in a pan that was a little too small so they were scrunched together. I had to cook them a little longer to get warmed through and that made the tortillas a little soggy. Don't do that! Use a 13x9 pan like it says. The only changes I made were to add the whole package (2 cups) of cheese and use a 7 oz can of green chiles. Yummmmm. I might try adding a little cumin to the sauce next time, as one reviewer did, just because I like cumin.

WandaOswald01

posted:8/17/2012

Just one word to describe these.....YUMMY

Gianni13

posted:5/1/2012

Made these tonight for dinner, used life balance tortillas and they were soggy! Will try again using corn tortillas, filling was delicious!

AbigailElizabeth

posted:4/29/2012

LOVE these!! I used pre-cooked marinated shrimp and corn toritillas. Brother, husband & I loved them! :) Low fat cheeses make this a healthy delicious dinner!

a cook

posted:4/6/2012

wow!!!!! A.M.A.Z.I.N.G is all i gotta say!!!:) :)

mermaid170

posted:2/20/2012

My family loved this. I have also made it with pulled pork. I mixed in some taco seasoning to the meat.

Candace75

posted:2/14/2012

I made this for my husband and three boys for dinner one night. Turned out great and was something we all liked. I will definitely be making this again.

gohi03

posted:1/24/2012

Delicious! I did add some cumin to the sauce and used wheat flour tortillas. This one is more authentic to me since I'm not a fan of cream soups in chicken enchiladas verde. Next time I plan to make a pico de gallo to decorate the top for a bit more heat.

a cook

posted:1/16/2012

I tried this recipe last night and it was a big success. I loved it and will definatly have it again. I like my enchiladas a little hotter, so I added jalepenos and onions to the top and sprinkled a little hot sauce when it was out of the oven. Good stuff!

a cook

posted:12/13/2011

This is amazing! I had my doubts, but this was a crowd pleaser I will continue to make this recipe:) If you love verde sauce this is definetly a recipe everyone in the family will love:)