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Main dishes

Creamy Chicken Enchiladas Verde

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video 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

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)

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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