1.5 cups four cheese shredded mexican style divided kraft finely
8 oz philadelphia cream cheese spread divided
2.5 cups meat from a rotisserie chicken cooked chopped
12 6-inch corn tortillas warmed ()
2 cloves garlic minced
1 tsp garlic powder
3 Tbsp milk divided
2 tsp oil
1 cup peppers and onions green chopped
20 oz enchilada sauce red divided canned
Equipment
frying pan
oven
baking pan
Directions
Heat oven to 350F.
Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.
Heat oil in large skillet on medium heat.
Add peppers, onions and garlic; cook and stir 5 to 6 min. or until crisp-tender. Stir in chicken, 3/4 cup each cream cheese mixture and shredded cheese, and 1/4 cup enchilada sauce.
Dip 1 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 20 min. Top with remaining shredded cheese; bake 5 min.
Mix remaining cream cheese mixture and remaining milk; spoon over enchiladas.
