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

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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a cook

posted:4/29/2013

I made this exactly according to recipe and it was great. Could be even better with a few tweaks.

EveHoran

posted:4/16/2013

Yumm! Excellent. Wow. Superb. *gobsmakes" I LOVE IT! Me and my mom made this meal together and CAN'T get enough

mandymoon83

posted:3/4/2013

This dish is delicious and fairly easy. The shredding of the chicken is the most time consuming part. I've used a rotisserie chicken before or grill my own chicken breasts, and I usually add some ground cumin & chili powder to the chicken, just for a little more flavor. I also add about 1/2 cup more of the sour cream & salsa because we like more of the sauce. Great recipe!!

Jess130130

posted:2/5/2013

Excellent!! My only recommendation would be to make extra tomatillo salsa/sour cream sauce--it was so delicious that you will want more.

a cook

posted:1/28/2013

Delicious! Followed recipe as is and its great! The only thing I would do different next time is make more sour cream/salsa mixture to have more for the topping..probably 1-1/2 C each, that way there is 1C left over for topping. This recipe is a keeper!

cooksalot02

posted:1/17/2013

Fantastic! easy! My son, husband and I loved it. We have a favorite mexican resturant and this recipe would rival theirs! I will make over and over again. I followed the recipe and would not change anything the next time around. When it's not broke no need to fix it!!

a cook

posted:11/2/2012

This is a great weeknight recipe. I've made it 3 times in the last few months and every time it is a huge hit. Great for working moms since it is so simple.

miamarr

posted:9/21/2012

Easy to make and had great flavor. I was running short on time so I used a rotisserie chicken from the store. I will definately make again.

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