Monday, December 17, 2007

Cream Cheese Chicken Enchiladas

2 cups cooked, cubed chicken (about 3 boneless, skinless, chicken breasts)

1 chopped green pepper

8 oz cream cheese, cubed

8 oz salsa, divided

8 (6" ) flour tortillas

12 oz Velveeta cheese

1/4 cup milk

~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" baking dish.

~Stir Velveeta and milk in saucepan on low heat until smooth.  Pour sauce over tortillas; cover with foil.

~Bake @ 350 for 20 minutes (until heated through).  Pour remaining salsa over tortillas.

Chicken Enchiladas

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