Tuesday, January 12, 2010

Chicken Enchiladas

I don't know how to make real Mexican food, but we love these cheesy chicken enchiladas.

Chicken Enchiladas

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

Stir process cheese spread & milk in saucepan on low heat until smooth.

Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12x8-inch baking dish.

Pour cheese sauce mixture over tortillas; cover with foil.

Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

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