Enjoy the dining out experience at home with this restaurant-inspired recipe.
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
- 1.5 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
- 8 , 6 inch
Instructions
-
1
Heat oven to 350 degrees F.
-
2
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 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
-
3
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
-
4
Bake 15 to 20 min. or until heated through.
Nutrition Facts
Per serving
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