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 This Recipe Is So Tasty
Cooking Secrets
- Use cooked, shredded chicken for the best texture and flavor.
- Adjust the sauce’s spiciness by adding more or less green chilies or jalapeños.
Step 1
Preheat your oven to 350°F. In a bowl, mix the sour cream and salsa together until smooth. Heat some oil in a large skillet over medium heat, then add the onions and garlic. Cook, stirring occasionally, until they’re just tender and fragrant, about 4 to 5 minutes. Next, add the chicken, half of the sour cream mixture, the chiles, and half a cup of cheese. Stir everything together until well combined.
Step 2
Take about a third of a cup of the chicken mixture and spoon it down the center of each tortilla, then roll them up tightly. Arrange the rolled tortillas seam-side down in a greased 13x9-inch baking dish. Pour the remaining green sauce over the top and sprinkle with the rest of the cheese. Cover the dish with foil and bake for 15 to 20 minutes, until everything is hot and bubbly.
