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Main dishes

Creamy Chicken Red Enchiladas

This player is created by Blackwell Team for testing.
video 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.
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.

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.
Shortcut
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.
K:1901v7E:90464
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