Creamy Chicken Enchiladas

• 1 Tbsp. oil
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup each chopped green, red and yellow peppers
• 3 cups shredded cooked chicken breasts
• 3/4 cup light sour cream
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mexicana Cheese, divided
• 1 cup salsa, divided
• 8 small flour tortillas

1. Heat oven to 350 degrees F.
2. Heat oil in large skillet on medium heat.
3. Add vegetables; cook and stir 4 to 5 min.
4. or until crisp-tender.
5. Remove from heat.
6. Add chicken, sour cream, and 1/2 cup each cheese and salsa; mix well.
7. Spread remaining salsa onto bottom of 13x9-inch baking dish.
8. Spoon about 1/3 cup chicken mixture down centre of each tortilla; roll up.
9. Place, seam sides down, in prepared dish; top with remaining cheese.
10. Cover.
11. Bake 15 to 20 min.
12. or until heated through.

oil, onion, green, chicken breasts, light sour cream, philadelphia, salsa, flour tortillas

Taken from www.kraftrecipes.com/recipes/creamy-chicken-enchiladas-161935.aspx (may not work)