Cook potatoes as directed on package. Meanwhile, mix enchilada sauce and sour cream until blended.
Heat oven to 350ºF. Combine potatoes and 1 cup enchilada sauce mixture. Spread 1 cup of the remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Spoon about 1/2 cup potato mixture down center of each tortilla; roll up. Place, seam-sides down, over sauce in baking dish; top with remaining enchilada sauce mixture. Sprinkle with cheese.
Bake 10 min. or until enchiladas are heated through and cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 42g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.