Chicken Enchiladas

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

7 ingredients

2 steps

Ingredients

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

Directions

1

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

1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down in lightly greased 12 x 8-inch baking dish. Stir processed cheese spread (Velveeta) and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil. Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.