Enchiladas Rojas

Directions

1. 1
   Chop one pepper; set aside.
2. 2
   Coarsely chop remaining pepper and place in blender container.
3. 3
   Blend until smooth, scraping down sides occasionally.
4. 4
   Gradually whisk pureed pepper into cream cheese with Pace picante sauce and salt.
5. 5
   Combine chicken, chopped pepper, onions and 1/2 cup of Pace picante mixture.
6. 6
   Spoon a generous 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in lightly greased 11 x 7 x 2-inch baking dish.
7. 7
   Spoon remaining sauce over enchiladas.
8. 8
   Cover dish with wax paper.
9. 9
   Cook at high about 10 minutes or until hot, rotating dish 1/4 turn after 3 minutes of cooking.
10. 10
    Sprinkle with cheese.
11. 11
    Garnish as desired.