KRISTI'S SUPREME CHICKEN ENCHILADAS

Kristi's Supreme Chicken Enchiladas image

Provided by Kristi Lemons

Time 55m

Number Of Ingredients 10

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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
12 corn tortillas, warmed
1 Tbsp milk

Steps:

1. 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.