Creamy Chicken Red Enchiladas

• 170 g (about 3/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
• 2-1/2 cups chopped cooked chicken Safeway 1 lb For $1.99 thru 02/09
• 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

1. Heat oven to 350F.
2. Combine cream cheese spread, chicken, peppers and 3/4 cup shredded cheese.
3. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce.
4. Spoon 1/4 cup chicken mixture down centre of 1 tortilla; roll up.
5. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray.
6. Repeat with remaining tortillas; cover with remaining enchilada sauce.
7. Bake 25 min.
8. or until heated through; sprinkle with remaining shredded cheese.
9. Mix sour cream and garlic; serve over enchiladas.

cream cheese, chicken, green pepper, cheese, corn tortillas, red enchilada sauce, light sour cream, garlic

Taken from www.kraftrecipes.com/recipes/creamy-chicken-red-enchiladas-175689.aspx (may not work)