Chicken Enchiladas Supreme Recipe

Chicken Enchiladas Supreme Recipe

  • 2 teaspoons oil
  • 1 cup chopped onions
  • 1 cup chopped green peppers
  • 2 cloves garlic, minced
  • 2 1/2 cups chopped cooked chicken
  • 1 (10 ounce) tub PHILADELPHIA Original Cooking Creme, divided
  • 1 1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
  • 2 (10 ounce) cans red enchilada sauce, divided
  • 12 (6 inch) corn tortillas, warmed
  • 1 tablespoon milk
  1. Heat oven to 350 degrees F.
  2. 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.
  3. 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 13×9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas and filling; cover with remaining sauce.
  4. Bake 25 min.; top with remaining shredded cheese. Mix remaining cooking creme and milk; spoon over enchiladas.
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