Green Chili Enchiladas with Queso Blanco

• 1 lb. boneless skinless chicken breasts, cooked, shredded
• 2 cans (12 oz. each) green enchilada sauce, divided
• 6 oz. Queso Blanco VELVEETA, cut into 1/2-inch cubes, divided
• 12 corn tortillas (6 inch)

1. Heat oven to 375 degrees F.
2. Combine chicken, 1/2 cup enchilada sauce and half the VELVEETA.
3. Pour 1/2 cup of the remaining sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray.
4. Spoon 1/4 cup chicken mixture down center of each tortilla, roll up.
5. Place, seam-sides down, in dish; top with remaining sauce and VELVEETA.
6. Cover.
7. Bake 20 min.
8. or until enchiladas are heated through and VELVEETA is melted.

boneless skinless chicken breasts, green enchilada sauce, queso blanco, corn tortillas

Taken from www.kraftrecipes.com/recipes/green-chili-enchiladas-queso-blanco-123566.aspx (may not work)