Green Chili Enchiladas with Queso Blanco
Courtesy of VELVEETA® and RO*TEL® 6 Servings • 20 Min. Prep Time • 20 Min. Cook Time| Ingredients |
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| 1 lb. boneless skinless chicken breasts, cooked, shredded |
| 2 cans (12-oz. ea.) green enchilada sauce, divided |
| 6 oz. VELVEETA® Queso Blanco Pasteurized Prepared Cheese Product, cut into 1/2-in. cubes, divided |
| 12 corn tortillas (6-in.) |
Directions:
1. Heat oven to 375°F.
2. Combine chicken, 1/2 c. enchilada sauce and half the VELVEETA®. Pour 1/2 c. of the remaining sauce onto bottom of 13x9-in. baking dish sprayed with cooking spray.
3. Spoon 1/4 c. chicken mixture down center of each tortilla, roll up. Place, seam-sides down, in dish; top with remaining sauce and VELVEETA®. Cover.
4. Bake 20 min. or until enchiladas are heated through and VELVEETA® is melted.
Nutrition:
Calories: 340; Total Fat: 13g; Saturated Fat: 5g; Cholesterol: 60mg; Total Carbs: 34g; Fiber: 4g; Sugar: 4g; Protein: 25g; Sodium: 1060mg;