CHEESY CHICKEN & CHILE ENCHILADAS

Cheesy Chicken & Chile Enchiladas image

Spice things up with chile enchiladas filled with shredded cooked chicken, sour cream and shredded four cheese and topped with red sauce. These Cheesy Chicken & Chile Enchiladas are ready to eat after 20 minutes in the oven.

Provided by My Food and Family

Categories Casseroles

Time 45m

Yield 8 servings

Number Of Ingredients 8

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Ingredients

3 cans (10 oz. each) red enchilada sauce, warmed
3-1/2 cups shredded cooked chicken
1 cup frozen corn
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
16 corn tortillas (6 inch), warmed
1/4 cup chopped fresh cilantro

Steps:

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

Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1160 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 7 g, Protein 26 g