Creamy Chicken Enchiladas

1. 1

   Stir together 1/4 cup diced tomato and green chiles, chicken, cream cheese, and green onions. Stir together remaining diced tomato and green chiles and sour cream; set aside.

2. 2

   Microwave tortillas at HIGH 15 seconds or until warm.

3. 3

   Arrange chicken mixture evenly down center of tortillas; roll up, and place, seam side down, in a lightly greased 13- x 9-inch baking dish.

4. 4

   Bake, covered, at 350u00b0 for 30 minutes. Pour sour cream mixture over enchiladas; top with cheese. Bake 10 more minutes; let stand 15 minutes.

* Per serving · 4 servings · Values may vary.

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