Creamy Chicken Enchiladas Verde

1. 1

   HEAT oven to 350u00b0F

2. 2

   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 .

3. 3

   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.

4. 4

   BAKE 15 to 20 minute or until heated through.

5. 5

   Serving Suggestion: Serve with a side of hot cooked rice to round out the meal.

6. 6

   Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving.

7. 7

   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.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.