Cheesy Chicken & Chile Enchiladas
Spice things up with Cheesy Chicken Chile Enchiladas. They're ready to eat after 20 minutes in the oven.
8 Serving(s)
Ingredients
- 1 (8 oz.) pkg. KRAFT Mexican Style Shredded Four Cheese, divided
- 3 (10 oz.) cans red enchilada sauce, warmed
- 3 1/2 cups shredded cooked chicken
- 1 cup frozen corn
- 1 (4 oz.) can chopped green chiles, undrained
- 1 cup sour cream, divided
- 16 corn tortillas (6-inch), warmed
- 1/4 cup chopped fresh cilantro
Instructions
- Heat oven to 375°F.
- Spread 1 cup enchilada sauce onto bottom of 13×9-inch pan sprayed with cooking spray.
- Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
- Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
- Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
- Serve topped with remaining sour cream; sprinkle with cilantro.
Nutrition Facts
470 Calories Per ServingFat: 25gSaturated Fat: 11gCholesterol: 95mgSodium: 1160mgCarbohydrates: 37gFiber: 4gSugars: 7gProtein: 26gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe