Oven-Baked Chiles Rellenos

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup KRAFT Shredded Cheddar Cheese
• 1/4 cup KRAFT Shredded Colby & Monterey Jack Cheeses
• 8 poblano chiles, roasted, peeled, seeded and deveined
• 6 eggs
• 1/4 cup milk
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro

1. Heat oven to 350F.
2. Mix cheeses until well blended; spoon evenly into chiles.
3. Place in 13x9-inch baking dish sprayed lightly with cooking spray.
4. Beat eggs and milk with wire whisk until well blended.
5. Pour evenly over chiles.
6. Bake 35 min.
7. or until egg mixture is set.
8. Meanwhile, combine sour cream, garlic and cilantro.
9. Serve with the chiles.

philadelphia cream cheese, cheddar cheese, cheeses, chiles, eggs, milk, s, garlic, fresh cilantro

Taken from www.kraftrecipes.com/recipes/oven-baked-chiles-rellenos-70073.aspx (may not work)