Chicken and Sweet Potato Enchiladas Verde

• 3/4 cup BREAKSTONE'S Sour Cream
• 3/4 cup tomatillo salsa
• 3 cups shredded cooked chicken breasts
• 1-1/2 cups KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese, divided
• 12 corn tortillas (6 inch)
• 1 sweet potato (1/2 lb.), peeled, cooked and mashed
• 4 green onions, sliced

1. Heat oven to 350F.
2. Mix sour cream and salsa until blended.
3. Toss chicken with 1/2 cup cheese and 1 cup of the sour cream mixture.
4. Spread tortillas with potatoes.
5. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll up.
6. Place, seam sides down, in 13x9inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese.
7. Cover.
8. Bake 15 to 20 min.
9. or until heated through.
10. Sprinkle with onions.

sour cream, salsa, chicken breasts, cheese, corn tortillas, sweet potato, green onions

Taken from www.kraftrecipes.com/recipes/chicken-sweet-potato-enchiladas-verde-184424.aspx (may not work)