All Recipes

Chicken Enchiladas Supreme

Prep

15-30 mins

Total

40 MIN

Servings

6 Servings

Ingredients

1 tub

(8 oz.) PHILADELPHIA Cream Cheese Spread, divided

3 tbsp

milk, divided

1 tsp

garlic powder

2 tsp

oil

1 cup

chopped green peppers and onions

2  cloves

garlic, minced

2-1/2 cups

chopped cooked chicken

1-1/2 cups

Mexican Style Finely Shredded Four Cheese, divided

2 cans

(10 oz. each) red enchilada sauce, divided

12 

corn tortillas (6 inch), warmed

Instructions

Step 1

Heat oven to 350°F.

Step 2

Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.

Step 3

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

Step 4

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.

Step 5

Bake 20 min. Top with remaining shredded cheese; bake 5 min. Mix remaining cream cheese mixture and remaining milk; spoon over enchiladas.

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