Chicken Enchiladas Supreme delicious and tasty dishes made from chicken. Just try to make this Chicken Recipe and enjoy your stay.
2 tsp oil1 cup (each) chopped onions and green peppers
2 clove garlic, minced
2-1/2 cups chopped cooked chicken
1 tub (10 oz.) PHILADELPHIA Original Cooking Creme, divided
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 cans (10 oz. each) red enchilada sauce, divided
12 corn tortillas (6 inch), warmed
1 Tbsp. milk
Heat oven to 350°F.
Heat oil in large skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 to 6 min. or until crisp-tender. Stir in chicken, 3/4 cup each cooking creme and shredded cheese, and 1/4 cup enchilada sauce.
Dip 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.
Bake 25 min.; top with remaining shredded cheese. Mix remaining cooking creme and milk; spoon over enchiladas.
Enchiladas can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.