Ingredients
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 cup tomatillo salsa
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons oil
- 3 cups shredded cooked chicken breasts
- 1 (4 ounce) can chopped green chiles, drained
- 1 ½ cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
- 8 (6 inch) flour tortillas
Why You'll Want This Again
This dish combines tender chicken with a rich, tangy green sauce that is both flavorful and comforting. The creamy texture makes each bite smooth and satisfying, while the spices add a nice kick. It’s a wonderful way to enjoy classic Mexican flavors in a simple and delicious meal.
Cooking Tips You Should Know
- Use fresh tomatillos for the best flavor in the green sauce.
- Warm the tortillas before assembling to prevent cracking when rolling.
- Don’t overfill the enchiladas to keep them neat and easy to eat.
- Warm the tortillas before assembling to prevent cracking when rolling.
- Don’t overfill the enchiladas to keep them neat and easy to eat.
Step 1
Preheat your oven to 350°F. In a bowl, mix the sour cream and salsa until smooth and combined. Heat some oil in a large skillet over medium heat, then add the onions and garlic. Cook, stirring occasionally, for about 4 to 5 minutes until the onions are just tender. Stir in the cooked chicken, half of the sour cream mixture, chopped chiles, and half a cup of cheese.
Step 2
Spoon about a third of the chicken mixture down the center of each tortilla and roll them up. Place the rolled tortillas seam-side down in a baking dish that’s been lightly sprayed with cooking spray. Pour the remaining sour cream sauce over the top, then sprinkle with the rest of the cheese. Cover the dish and bake for 15 to 20 minutes until everything is hot and bubbly.
Serving Tips
Serve with a side of Mexican rice or refried beans for a complete meal. A fresh salad with lime vinaigrette adds a nice contrast to the creamy sauce. Garnish with chopped cilantro, sliced avocado, or a dollop of sour cream to enhance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the sauce creamy and the chicken tender. You can also freeze the enchiladas before baking for up to 2 months; thaw overnight before cooking.
