Creamy Chicken Enchiladas Verde - cooking recipe

Ingredients

1 cup BREAKSTONE'S Sour Cream or 1 cup KNUDSEN Sour Cream
1 cup tomatillo salsa
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons oil
3 cups shredded cooked chicken breasts
1 (4 ounce) can chopped green chilies, drained
1 1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
8 (6 inch) flour tortillas

Preparation

HEAT oven to 350\u00b0F
MIX sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 minute or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
BAKE 15 to 20 minute or until heated through.
Serving Suggestion: Serve with a side of hot cooked rice to round out the meal.
Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving.
Variation: Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
How to Shred Cooked Chicken: Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.