• 6servings
  • 40minutes
  • 470calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsFluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp. oil

  2. 1 cup each chopped onions and green pepper s

  3. 2 cloves garlic , minced

  4. 2-1/2 cups chopped cooked chicken

  5. 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme , divided

  6. 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese , divided

  7. 2 cans (10 oz. each) red enchilada sauce , divided

  8. 12 corn tortilla s (6 inch), warmed

  9. 1 Tbsp. milk

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. HEAT oil in large skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 to 6 min. or until crisp-tender. Stir in chicken, 3/4 cup each cooking creme and shredded cheese, and 1/4 cup enchilada sauce.

  3. DIP 1 tortilla in remaining enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas and filling; cover with remaining sauce.

  4. BAKE 25 min.; top with remaining shredded cheese. Mix remaining cooking creme and milk; spoon over enchiladas.


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