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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Creamy Chicken Enchiladas Verde Recipe

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This recipe for Creamy Chicken Enchiladas Verde is from Church @ Pierce Road, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sour cream
1 cup tomatillo salsa
1 small onion, chopped
2 cloves garlic, minced
2 tsp. oil
3 cups shredded cooked chicken breasts
1 to 1/2 cups Kraft Mexican style shredded four cheese with a touch of Philadelphia, divided
1 can (4 oz.) chopped green chilies, drained
8 flour tortillas (6 inch)
Directions:
Directions:
Heat oven to 350º. 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 minutes or until onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup of the cheese and chilies.

Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up. Place, seam sides down, in a 13X9 baking dish sprayed with cooking spray. Top with remaining sour cream mixture and cheese. Cover

Bake 15 to 20 minutes or until heated through.

 

 

 

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