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Main dishes

Creamy Chicken Red Enchiladas

This player is created by Blackwell Team for testing.
video by: kraft
Got leftover cooked chicken? Roll it up in tortillas with peppers and cream cheese, then top with red sauce and garlicky sour cream to make these tasty enchiladas.
time
prep:
15 min
total:
40 min
servings
total:
6 servings

What You Need

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  KRAFT Shredded Colby & Monterey Jack Cheeses, divided
12
 corn tortillas (6 inch)
2
cups  red enchilada sauce
3/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
cloves  garlic, minced

Make It

HEAT oven to 350°F.

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

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.

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

Kraft Kitchens Tips

Healthy Living
Save 60 calories and 8g of fat, including 4g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Make Ahead
Enchiladas can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) as directed.
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