Creamy Chicken Red Enchiladas

• 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 BREAKSTONE'S or KNUDSEN Sour Cream
• 2 cloves garlic, minced

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.
4. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce.
5. Spoon 1/4 cup chicken mixture down center of tortilla; roll up.
6. Place, seam side down, in prepared baking dish.
7. Repeat with remaining tortillas; cover with remaining sauce.
8. Bake 25 min.
9. or until heated through; top with remaining shredded cheese.
10. Mix sour cream and garlic.
11. Serve over enchiladas.

chicken, green pepper, philadelphia cream cheese, cheeses, corn tortillas, red enchilada sauce, s, garlic

Taken from www.kraftrecipes.com/recipes/creamy-chicken-red-enchiladas-90464.aspx (may not work)