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Chicken and Green Chili Enchiladas

By: BREAKSTONE'S

"Dinner's on the table in less than an hour with these green chili enchiladas bursting with chicken, chilies, shredded cheese and BREAKSTONE'S Sour Cream with red enchilada sauce."

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 1/2 cups shredded cooked chicken
1 (4 ounce) can chopped green chiles, undrained
1 1/2 cups BREAKSTONE'S Sour Cream, divided
1 (8 ounce) package KRAFT Mexican Style Shredded Taco Cheese, divided
16 (6 inch) corn tortillas, warmed
3 (10 ounce) cans red enchilada sauce, warmed

Directions

Heat oven to 375 degrees 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 minute or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 minute or until melted. Serve topped with remaining sour cream.