Creamy Chicken Red Enchiladas

By sassy47

Ingredients

• 2-1/2 cups chopped cooked chicken
• 1 green pepper, chopped
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
• 12 corn tortillas (6 inch)
• 2 cups red enchilada sauce
• 3/4 cup Sour Cream
• 2 cloves garlic, minced

Preparation

Step 1

Heat oven to 350°F.
Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
Spray 13x9-inch baking with cooking spray. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.