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Main dishes

Chicken & Green Chile Enchiladas

Chicken & Green Chile Enchiladas recipe
photo by:kraft
Sour cream and taco-seasoned cheese balance the heat of chopped green chiles in this tasty chicken-filled enchilada recipe.
time
prep:
25 min
total:
45 min
servings
total:
8 servings
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What You Need

3
cans  (10 oz. each) red enchilada sauce, warmed
4-1/2
cups  shredded cooked chicken
1
can  (4 oz.) chopped green chiles, undrained
1
pkg.  (8 oz.) KRAFT Mexican Style Finely Shredded Taco Cheese, divided
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream, divided
16
 corn tortillas (6 inch), warmed

Make It

HEAT oven to 375°F.

SPREAD 1 cup sauce onto bottom of 13x9-inch pan.

COMBINE chicken, chiles and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.

PLACE, seam sides down, over sauce in pan; top with remaining sauce. Cover.

BAKE 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.

Kraft Kitchens Tips

Healthy Living
Save 50 calories and 6 g fat, including 4 g sat fat, per serving by preparing with 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute
Substitute shredded cooked beef or pork for the chicken.
Special Extra
Serve topped with shredded lettuce and chopped tomatoes.
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