Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
8 servings

Ingredients

Directions

1. HEAT oven to 350 degrees F.

2. MIX sour cream and salsa until well blended.

3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.

4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .

5. SPOON about 1/3 cup chicken mixture down center of each tortilla

6. Roll up.

7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.

8. BAKE 15 to 20 min. or until heated through.

Serving Suggestion:

Serve with a side of hot cooked rice to round out the meal.

Special Extra:

Sprinkle with chopped tomatoes and sliced green onions just before serving.

Variation:

Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.

How to Shred Cooked Chicken:

Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

First Moon Chicken Stir-Fry

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword