Creamy Chicken Enchiladas Verde

My friend Tracy sent me this recipe. She said it was the yummiest thing she has eaten in a long time, and she was right! They are very good! 

Plus it is super easy and fast, and that makes a great weeknight meal. They are way tastier than the photograph looks, spicy and cheesy! YUM!

What you need,

1 cup sour cream

1 cup tomatillo salsa

1 small onion, chopped

2 cloves garlic, minced

2 tsp. oil

3 cups cooked and shredded chicken breasts

1 ½ cup Kraft Mexican style shredded cheese

1 can (4oz.) chopped green chilies, drained

8 flour tortillas

¼ cup chopped green onion for serving (optional)

¼ cup chopped tomato for serving (optional)

Heat your oven to 350 degrees.

Mix the sour cream and salsa until well blended.

Heat the oil in a non-stick skillet over medium high heat, cook the onions for 3-5 minutes or until softened, add in the garlic and cook for 1-2 minutes until fragrant. Stir in the shredded chicken and 1 cup of the sour cream/salsa mixture along with ½ cup of cheese and the chilies. Cook until heated through.

Spoon about 1/3 cup of chicken mixture down the centre of each tortilla. Roll them up and place seam side down in a 9x13 inch baking dish that has been sprayed with non-stick spray.  Top the rolled tortillas with the rest of the sour cream/salsa mixture. Sprinkle the rest of the cheese over the top. Cover the dish with foil.

Bake for 15-20 minutes or until heated through. You can remove the foil and place pan under the broiler for a few minutes until cheese is melted and bubbling.

Sprinkle the green onions and chopped tomatoes over the top and serve right away.

I just noticed that a LOT of my recipes are covered in a bubble crispy layer of cheese... is that a problem??

These are so very good. Nice to have something different for taco night!!

Thanks for the suggestion Tracy!

Jen

Recipe Source: Kraft Recipes