Creamy Chicken Enchiladas
What you need:
1 Tbsp. oil
1 small onion, chopped
1/2 cup each chopped green, red & yellow peppers
3 cups shredded cooked chicken breasts
3/4 cup light sour cream
1 1/2 cups Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia, divided
1 cup salsa, divided
8 small flour tortillas
Heat oven to 350ºF.
Heat oil in large skillet on medium heat. Add vegetables; cook and stir 4 to 5 minutes or until crisp-tender. Remove from heat. Add chicken, sour cream, and 1/2 cup each cheese and salsa; mix well.
Spread remaining salsa onto bottom of 13×9-inch baking dish. Spoon about 1/3 cup chicken mixture down centre of each tortilla; roll up. Place, seam sides down, in prepared dish; top with remaining cheese. Cover.
Bake 15 to 20 minutes or until heated through.
