Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 2 c. chopped cooked chicken; 1 c. chopped green bell pepper; 1 c. chopped onion; 1 (8 oz.) pkg. cream cheese, cubed; 1 (8 oz.) jar salsa; 8 (6-inch) flour tortillas; 3/4 lb. (12 oz.) Velveeta pasteurized process cheese spread, cubed; 1/4 c. milk

8 ingredients

1 steps

Ingredients

2 c. chopped cooked chicken
1 c. chopped green bell pepper
1 c. chopped onion
1 (8 oz.) pkg. cream cheese, cubed
1 (8 oz.) jar salsa
8 (6-inch) flour tortillas
3/4 lb. (12 oz.) Velveeta pasteurized process cheese spread, cubed
1/4 c. milk

Directions

1

Stir chicken, bell pepper, onion, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted. Stir process cheese spread and milk in saucepan on low heat until smooth. Spoon 1/3 cup chicken mixture down center of each tortilla and roll up. Place seam side down in a lightly greased 12 x 8-inch baking dish. Pour cheese sauce over tortillas; cover with foil. Bake at 350° for 20 minutes. Pour remaining salsa over tortillas.