Creamy Chicken Enchiladas Verde

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 can chopped green chiles , 4 ounce
• 1.5 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
• 8 flours tortillas , 6 inch

Instructions

1. 1

   Heat oven to 350 degrees F.

2. 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. 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. 4

   Bake 15 to 20 min. or until heated through.