Kristi's Supreme Chicken Enchiladas

Kristi Lemons


Really good chicken Enchiladas

pinch tips: How to Mince Garlic





15 Min


40 Min


2 tsp
cooking oil
1 c
chopped onion
1 c
green pepper
2 clove
minced garlic
2 1/2 c
cooked cubed chicken
10 oz pkg
philadelphia sante fe cooking creme, divided
1 1/2 c
mexican style finely shredded four cheese, divided
2 can(s)
(10 oz. each) red enchilada sauce, divided
corn tortillas, warmed
1 Tbsp

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy