Seriously so simple and this chicken enchilada soup is perfect for a cold winter day.
Creamy Chicken Enchiladas Verde
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Recipe Summary Creamy Chicken Enchiladas Verde
Enjoy the dining out experience at home with this restaurant-inspired recipe.Ingredients | Chicken Enchilada Recipes With Cream Of Chicken Soup
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
Directions
Heat oven to 350 degrees F.
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 min. 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 min. 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 pound 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.
Info | Chicken Enchilada Recipes With Cream Of Chicken Soup
prep:
15 mins
additional:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
TAG : Creamy Chicken Enchiladas Verde
Trusted Brands: Recipes and Tips, Kraft Natural Shredded Cheese,
