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Main dishes

Creamy Chicken Red Enchiladas

Creamy Chicken Red Enchiladas recipe
photo by:kraft
Got leftover chicken? Roll it up in tortillas with peppers and cream cheese and top with red sauce and garlicky sour cream to make these tasty enchiladas.
15 min
40 min
6 servings

What You Need

cups  chopped cooked chicken
 green pepper, chopped
oz.   (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
cups  KRAFT Shredded Colby & Monterey Jack Cheeses, divided
 corn tortillas (6 inch)
cups  red enchilada sauce
cup  BREAKSTONE'S or KNUDSEN Sour Cream, divided
cloves  garlic, minced

Make It

HEAT oven to 350°F.

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

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

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

Kraft Kitchens Tips

Healthy Living
Save 70 calories and 9g of fat per serving including 5 g of sat fat by preparing with PHILADELPHIA Neufchatel Cheese, KRAFT 2% Milk Shredded Cheddar Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Place a bowl filled with the enchilada sauce on a Bounty towel. That way, as you dip each tortilla and shake off the sauce, the towel will catch the spills. Because Bounty is absorbent, it’ll help keep your counter clean.
Clean up spills with Bounty.
Make Ahead
Enchiladas can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, uncover and bake as directed.
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