All, Recipes

Cheesy Chicken and Chile Enchiladas

Stephanie Correa

Ingredients:

  • 3 cans (10 oz. each) red enchilada sauce, warmed
  • 3-1/2 cups shredded cooked chicken
  • 1 cup frozen corn
  • 1 can (4 oz.) chopped green chiles, undrained
  • 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1 cup sour cream, divided
  • 16 corn tortillas (6 inch), warmed
  • 1/4 cup chopped fresh cilantro

Directions:

  1. Heat oven to 375°F.
  2. Spread 1 cup enchilada sauce onto bottom of 13×9-inch pan sprayed with cooking spray.
  3. Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
  4. Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
  5. Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
  6. Serve topped with remaining sour cream; sprinkle with cilantro.
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