Creamy Spinach & Cheese Enchiladas

• 2 green onions, sliced
• 1 clove garlic, minced
• 1 Tbsp. oil
• 1 pkg. (10 oz.) frozen spinach, thawed, drained
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 2 cups KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
• 10 corn tortillas (6 inch), warmed
• 1 can (10 oz.) enchilada sauce

1. Heat oven to 375 F.
2. Heat oil in large saucepan on medium heat.
3. Add onions and garlic; cook and stir 2 min.
4. Stir in spinach; cook 3 to 4 min.
5. or until heated through, stirring frequently; remove from heat.
6. Add cream cheese, sour cream and 1 cup shredded cheese; stir until blended.
7. Spoon 1/4 cup spinach mixture down centers of tortillas; roll-up.
8. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
9. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese.
10. Bake 15 to 20 min.
11. or until enchiladas are heated through and cheese is melted.

green onions, clove garlic, oil, frozen spinach, philadelphia cream cheese, s, milk, corn tortillas, enchilada sauce

Taken from www.kraftrecipes.com/recipes/creamy-spinach-cheese-enchiladas-183375.aspx (may not work)