Chicken Enchiladas Supreme

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread, divided
• 3 Tbsp. milk, divided
• 1 tsp. garlic powder
• 2 tsp. oil
• 1 cup each chopped green peppers and onions
• 2 cloves garlic, minced
• 2-1/2 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
• 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 2 cans (10 oz. each) red enchilada sauce, divided
• 12 corn tortillas (6 inch), warmed

1. Heat oven to 350F.
2. Mix cream cheese spread, 2 Tbsp.
3. milk and garlic powder until blended.
4. Heat oil in large skillet on medium heat.
5. Add peppers, onions and garlic; cook and stir 5 to 6 min.
6. or until crisp-tender.
7. Stir in chicken, 3/4 cup each cream cheese mixture and shredded cheese, and 1/4 cup enchilada sauce.
8. Dip 1 tortilla in remaining enchilada sauce; gently shake off excess sauce.
9. Spoon 1/4 cup chicken mixture down center of tortilla; roll up.
10. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
11. Repeat with remaining tortillas and filling; cover with remaining sauce.
12. Bake 20 min.
13. Top with remaining shredded cheese; bake 5 min.
14. Mix remaining cream cheese mixture and remaining milk; spoon over enchiladas.

philadelphia cream cheese, milk, garlic powder, oil, green peppers, garlic, chicken, four cheese, red enchilada sauce, corn tortillas

Taken from www.kraftrecipes.com/recipes/chicken-enchiladas-supreme-122135.aspx (may not work)