Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
Spray 13x9-inch baking with cooking spray. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.
Save 60 calories and 8g of fat, including 4g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, and BREAKSTONE'S Reduced Fat or light sour cream.
Enchiladas can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) as directed.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 15g
Trans Fat 1g
Total Carbohydrates 33g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.