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.
Substitute shredded cooked beef or pork for the chicken.
Serve topped with shredded lettuce and chopped tomatoes.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.