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Main dishes

Chicken & Green Chili Enchiladas

photo by:kraft
Sour cream and a mix of four cheeses balance the heat of chopped green chilies in this tasty chicken-filled enchilada recipe.
time
prep:
20 min
total:
45 min
servings
total:
8 servings

What You Need

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

Make It

HEAT oven to 375°F.

COMBINE chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.

SPREAD 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; 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

Substitute
Substitute shredded cooked beef or pork for the chicken.
Special Extra
Serve topped with shredded lettuce and chopped tomatoes.
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RecipeDetail
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