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Creamy Chicken Enchiladas Verde

 Creamy Chicken Enchiladas Verde
It's high time the enchilada went green. Balanced by cool sour cream, a fresh-tasting salsa verde makes this cheesy, satisfying version stand out from the crown. Recipe provided by KRAFT®
8 ServingsPrep Time: 20 min. Total Time: 40 min.


  • 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
  • 1-1/2 cups KRAFT® Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA®, divided
  • 1 can (4 oz.) chopped green chiles, drained
  • 8 flour tortillas (6 inch)


  • HEAT oven to 350°F.
  • 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 onions are crisp-tender. Stir in chicken, 1 cup sour cream
  • mixture, 1/2 cup cheese and chiles.
  • 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 sour cream mixture and
  • cheese. Cover.
  • BAKE 15 to 20 min. or until heated through. Yield: 8 servings.

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Creamy Chicken Enchiladas Verde (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.