Chicken Enchiladas Supreme
• 1 tub (8 oz.) Philadelphia Cream Cheese Spread, divided
• 3 tbsp. Milk, divided
• 1 tsp. Garlic powder
• 2 tsp. Oil
• 1 cup each Chopped green peppers and onions
• 2 Cloves garlic, minced
• 2 1/2 cups Chopped cooked chicken
• 1 1/2 cups Finely shredded Mexican-style Cheese, divided
• 2 cans (10 oz. each) of Red enchilada sauce, divided
• 12 Corn tortillas (6 inches), warmed
Directions
- Heat oven to 350°F.
- Mix cream cheese spread, 2 tbsp. milk and garlic powder until blended.
- Heat oil in a 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 each cream cheese mixture and shredded cheese, and 1/4 cup enchilada sauce.
- 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 a 13×9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas and filling; cover with remaining sauce.
- 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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