Chicken and Green Chili Enchiladas

Total Time
20 mins
25 mins

I saw this on the back of a Kraft cheese bag and thought it looked yummy. I'm pretty sure I will have to change this up a bit...maybe add onions, garlic and tomatoes. I'll update after I make this next week...

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  • 4 12 cups shredded cooked chicken
  • 1 (4 ounce) canchopped green chilies, undrained
  • 1 12 cups light sour cream, divided
  • 1 (8 ounce) packagemexican shredded taco cheese, divided
  • 16 corn tortillas, warmed (6 inch)
  • 3 (10 ounce) cans red enchilada sauce, warmed


  1. Heat oven to 375 degrees.
  2. Mix chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.
  3. Spread 1 cup sauce onto bottom of 13x9 pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.
  4. Bake 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes or until melted. Serve topped with remaining sour cream.