1 sweet potato (1/2 lb./225 g), peeled, cooked and mashed
4 green onions, sliced
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How do I make it ?
Heat oven to 350°F.
Mix sour cream and salsa until blended. Toss chicken with 1/2 cup cheese and 1 cup of the sour cream mixture.
Spread tortillas with potatoes. Spoon about 1/2 cup chicken mixture down centre of each tortilla; roll up.
Place, seam sides down, in 13x9–inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.
Bake 15 to 20 min. or until heated through. Sprinkle with onions.
Kraft Kitchen Tips!
Serve with a side of hot cooked rice and spicy black beans.
How to Shred the Cooked Chicken
Place cooled cooked chicken on work surface. Use 2 forks or your fingers to pull meat lengthwise in opposite directions to separate it into long shreds.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 7 g
Cholesterol 85 mg
Sodium 220 mg
Carbohydrate 30 g
Fibre 3 g
Sugars 2 g
Protein 29 g
6 servings, 2 enchiladas (269 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.