Heat oil in large skillet on medium heat. Add vegetables; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Add chicken, sour cream, and 1/2 cup each cheese and salsa; mix well.
Spread remaining salsa onto bottom of 13x9-inch baking dish. Spoon about 1/3 cup chicken mixture down centre of each tortilla; roll up. Place, seam sides down, in prepared dish; top with remaining cheese. Cover.
Bake 15 to 20 min. or until heated through.
Kraft Kitchen Tips!
Top with chopped jalapeño peppers, fresh cilantro, red onions, tomatoes and/or shredded lettuce just before serving.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 4.5 g
Cholesterol 55 mg
Sodium 520 mg
Total carbohydrate 25 g
Dietary fibre 2 g
Sugars 4 g
Protein 24 g
8 servings, 1 enchilada (200 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.