chicken enchiladas

Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cup(s) chopped cooked chicken or turkey; 1 cup(s) chopped green bell pepper; 1 package(s) (8 oz) philadelphia cream cheese, cubed; 1 jar(s) (8 oz) salsa, divided; 8 - 6-inch flour totillas; 3/4 pound(s) (12 ounces) velveeta pasteurized process cheese spread, cut up; 1/4 cup(s) milk

(1 RATING)

45 Pinches

Tami Prince

San Juan Capistrano, CA

Updated on Feb 13, 2011

This recipe comes from "Easy to Bake, Easy to Make" collection. HINT: If your flour tortillas are a little too stiff to roll up easily, wrap them in a damp paper towel and gently warm them in the microwave oven until they are soft and pliable.

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prep time 20 Min

cook time 20 Min

method ---

yield 4-6 serving(s)

Ingredients

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 oz) philadelphia cream cheese, cubed
1 jar (8 oz) salsa, divided
8 - 6-inch flour totillas
3/4 pound (12 ounces) velveeta pasteurized process cheese spread, cut up
1/4 cup milk

How To Make chicken enchiladas

Step 1

Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

Step 2

Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12X8-inch baking dish.
Step 3

Stir process cheese spread and milk in sauce-pan on low heat until smooth. Pour sauce over tortillas; cover with foil.
Step 4

Bake at 350F for 20 min. or until thoroughly heated. Pour remaining salsa over tortillas.
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