Creamy Chicken Red Enchiladas

Ingredients

• 1.5 cups colby & monterey jack cheeses shredded divided kraft
• 2.5 cups meat from a rotisserie chicken cooked chopped
• 12 6-inch corn tortillas ()
• 0.8 cup knudsen cream sour
• 6 oz philadelphia cream cheese softened ()
• 2 cloves garlic minced
• 1  bell pepper green chopped
• 2 cups enchilada sauce red

Equipment

• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
3. 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.
4. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
5. Bake 25 min. or until heated through; top with remaining shredded cheese.
6. Mix sour cream and garlic.
7. Serve over enchiladas.