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    Creamy Enchiladas


    Source of Recipe


    kraft.com

    List of Ingredients




    1 -1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream divided
    1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
    1 can (4 oz.) chopped green chilies, undrained
    4 -1/2 cups shredded cooked chicken
    3 cans (10 oz. each) red enchilada sauce
    16 corn tortillas (6 inch)

    Recipe



    PREHEAT oven to 375°F. Mix 1 cup of the sour cream, 1 cup of the cheese and chilies in medium bowl. Add chicken; mix lightly. Set aside. Warm enchilada sauce. Spread 1 cup of the enchilada sauce onto bottom of 13x9-inch baking pan.
    WRAP tortillas in paper towels. Microwave on HIGH 1 minute or until softened. Place 1/4 cup of the chicken mixture on each tortilla; roll up. Place, seam sides down, in baking pan. Pour any remaining enchilada sauce over enchiladas; cover.

    BAKE 20 minutes or until enchiladas are heated through. Uncover; sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted. Serve topped with remaining 1/2 cup sour cream and, if desired, shredded lettuce.

 

 

 

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