Chicken & Green Chile Enchiladas

Ingredients

• 4 oz chiles green undrained chopped canned
• 16 6-inch corn tortillas warmed ()
• 1 cup knudsen cream sour divided
• 30 oz enchilada sauce red warmed canned
• 4.5 cups meat from a rotisserie chicken shredded cooked
• 8 oz taco cheese shredded mexican style divided kraft finely

Equipment

• frying pan
• oven

Directions

1. Heat oven to 375F.
2. Spread 1 cup sauce onto bottom of 13x9-inch pan.
3. Combine chicken, chiles and 3/4 cup each cheese and sour cream; spoon down centers of tortillas.
4. Roll up.
5. Place, seam sides down, over sauce in pan; top with remaining sauce. Cover.
6. Bake 20 min. or until heated through.
7. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
8. Serve topped with remaining sour cream.