Chicken & Green Chile Enchiladas

[Draggingtree]

Chicken & Green Chile Enchiladas

Prep Time 25min./ Total Time 45min./ Servings 8

Sour cream and taco-seasoned cheese balance the heat of chopped green chiles in this tasty chicken-filled enchilada recipe.

· 3 cans (10 oz. each) red enchilada sauce, warmed

· 4-1/2 cups shredded cooked chicken

· 1 can (4 oz.) chopped green chiles, undrained

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

· 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

· 16 corn tortillas (6 inch), warmed

Make It

· Heat oven to 375°F.

· Spread 1 cup sauce onto bottom of 13x9-inch pan.

· Combine chicken, chiles and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.

· Place, seam sides down, over sauce in pan; 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.

• Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.