Main dishes

Chicken & Green Chili Enchiladas

photo by:kraft

our 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

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What You Need

4-1/2

cups shredded cooked chicken

can (4 oz.) chopped green chiles, undrained

1-1/2

cups BREAKSTONE'S or KNUDSEN Sour Cream, divided

pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Taco Cheese, divided

corn tortillas (6 inch), warmed

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

Family Fun

Take a long walk with your family after enjoying this meal.

Substitute

Substitute shredded cooked beef or pork for the chicken.

Special Extra

Serve with shredded lettuce and chopped tomatoes.

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a cook

posted:4/16/2013

It was easy and I really liked the flavors.

tabcab01

posted:2/27/2013

I used the chicken breast from a store bought cold, whole chicken. It amounted to about 3 cups of chicken then I used the full amount of sour cream and cheese as well as a full can of green chiles. I added 1 1/2c of corn and paprika! I ended up only using 2 cans of sauce. I only made 10 enchiladas and they were pretty big but WONDERFUL!!

a cook

posted:1/25/2012

This is a favorite!! To speed up the process, I used a whole chicken (cooked & ready to go) from the grocery. I also added some fajita seasoning to the chicken mixture for more flavor. I used 1/2 mild enchilada sauce and 1/2 hot/ spicy. Comes out great every time!

kaysy1