Kristi's Supreme Chicken Enchiladas
- 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
How to Make Kristi's Supreme Chicken Enchiladas
- 1HEAT 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.