Creamy Chicken Enchiladas

What You Need

1. 1 Tbsp. oil 
2. 1 small onion, chopped 
3. 1/2 cup each chopped green, red and yellow peppers 
4. 3 cups shredded cooked chicken breasts 
5. 3/4 cup light sour cream 
6. 1-1/2 cups Cracker Barrel Shredded Creamy Mexicana Cheese, divided 
7. 1 cup salsa, divided 
8. 8 small flour tortillas 

Make It

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1. Heat oven to 350ºF.
2. Heat oil in large skillet on medium heat. Add vegetables; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Add chicken, sour cream, and 1/2 cup each cheese and salsa; mix well.
3. Spread remaining salsa onto bottom of 13x9-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.
4. Bake 15 to 20 min. or until heated through.

Kitchen Tips

Special Extra
Top with chopped jalapeño peppers, fresh cilantro, red onions, tomatoes and/or shredded lettuce just before serving.