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Creamy Chicken Red Enchiladas

Name: Creamy Chicken Red Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings, 2 enchiladas (322 g) each
Ingredients: 170 g (about 3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened; 2-1/2 cups chopped cooked chicken; 1 green pepper, chopped; 1-1/2 cups Cracker Barrel Shredded Light Tex Mex Cheese, divided; 12 corn tortillas (6 inch); 2 cups red enchilada sauce; 3/4 cup light sour cream; 2 cloves garlic, minced

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40 Min

Prep : 15 Min Cook: 25 Min

Got leftover chicken? Roll it up in tortillas with peppers and cream cheese and top with red sauce and garlicky sour cream to make these tasty enchiladas.

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6 Servings

Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

170 g (about 3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened

2-1/2 cups chopped cooked chicken

1 green pepper, chopped

1-1/2 cups Cracker Barrel Shredded Light Tex Mex Cheese, divided

12 corn tortillas (6 inch)

2 cups red enchilada sauce

3/4 cup light sour cream

2 cloves garlic, minced

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How do I make it ?

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Step 1

Heat oven to 350°F.

Step 2

Combine cream cheese spread, chicken, peppers and 3/4 cup shredded cheese.

Step 3

Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down centre of 1 tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas; cover with remaining enchilada sauce.

Step 4

Bake 25 min. or until heated through; sprinkle with remaining shredded cheese.

Step 5

Mix sour cream and garlic; serve over enchiladas.

Kraft Kitchen Tips!

Make Ahead

Enchiladas can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, uncover and bake as directed, increasing the baking time if necessary until enchiladas are heated through.

Nutrition

Calories

400

Calories From Fat

% Daily Value

Fat 15 g

Saturated fat 7 g

35 %

Cholesterol 80 mg

Sodium 790 mg

33 %

Carbohydrate 35 g

Fibre 2 g

Sugars 5 g

Protein 30 g

Vitamin A

15 %

Vitamin C

25 %

Calcium

20 %

Iron

6 %

Servings

6 servings, 2 enchiladas (322 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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