Chicken & Meat

cream cheese chicken enchiladas

cream cheese chicken enchiladas

Preparation time: 30 minutes

Cooking time: 20 minutes

Total Time: 50 minutes


Servings: 8

What you need


  • 1 sweet potato (1/2 lb), peeled, cut into 1/2-inch pieces
  • 3/4 cup BREAKSTONE’S Sour Cream or KNUDSEN’S Sour Cream
  • 2 cans (10 oz each) green enchilada sauce, mild
  • 2 cups cooked chicken breasts, shredded
  • 1 cup canned black beans, rinsed
  • 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
  • 1/4 cup chopped fresh cilantro, divided amount
  • 12 corn tortillas (6 inches), warmed

Let’s do it

Heat oven to 350°F.

Cook sweet potatoes in boiling water for 5 min. or until tender; drain. Place in large bowl. Mix sour cream and enchilada sauce until combined.
enchilada sauce until combined.


Add 1 cup sour cream mixture to sweet potatoes along with chicken, beans, 1/2 cup cheese and 2 Tbsp. cilantro; mix gently.

Spoon about 1/3 cup chicken mixture into centre of each tortilla; roll up.

Place, seam side down, in 13×9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese.
mixture and cheese. Cover.

Bake 15 to 20 min. or until heated through. Sprinkle with remaining cilantro.



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