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.
2 cchopped cooked chicken or turkey
1 cchopped green bell pepper
1 pkg(8 oz) philadelphia cream cheese, cubed
1 jar(s)(8 oz) salsa, divided
86-inch flour totillas
3/4 lb(12 ounces) velveeta pasteurized process cheese spread, cut up
How to Make Chicken Enchiladas
- Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
- Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12X8-inch baking dish.
- Stir process cheese spread and milk in sauce-pan on low heat until smooth. Pour sauce over tortillas; cover with foil.
- Bake at 350F for 20 min. or until thoroughly heated. Pour remaining salsa over tortillas.