POBLANO CHICKEN ENCHILADAS

Poblano Chicken Enchiladas image

Spice up dinnertime with Poblano Chicken Enchiladas from My Food and Family. Pair this enchilada recipe with Spanish rice and refried beans!

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
1 poblano chile, roasted, chopped
1 small onion, chopped
2-1/2 cups shredded cooked chicken
1 cup KRAFT Mexican Style Shredded Queso Quesadilla Cheese
8 corn tortillas (8 inch), warmed
1-1/4 cups red enchilada sauce
3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

Heat oven to 350°F.
Heat oil in large skillet on medium heat. Add chiles and onions; cook and stir 5 min. or until crisp-tender. Remove from heat; stir in chicken and cheese.
Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of 1 tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining enchilada sauce.
Bake 20 to 25 min. or until heated through. Serve topped with sour cream.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 4 g, Protein 20 g