All Recipes

Creamy Chicken Red Enchiladas

Prep

0-15 mins

Total

40 MIN

Servings

6 Servings

Ingredients

2-1/2 cups

chopped cooked chicken

1 

green pepper, chopped

6 oz

(3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1-1/2 cups

Shredded Colby & Monterey Jack Cheeses, divided

12 

corn tortillas (6 inch)

2 cups

red enchilada sauce

3/4 cup

sour cream

2  cloves

garlic, minced

Instructions

Step 1

Heat oven to 350°F.

Step 2

Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.

Step 3

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

Step 4

Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.

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