Sunday, May 3, 2009

Chicken Enchiladas

We love this recipe.

Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8oz) Cream Cheese, cubed
1 jar (8oz) salsa, divided
8 (6 in) flour tortillas
3/4 pound (12 oz) Pasteurized Process Cheese Spread, cup up
1/4 cup milk

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

2.) Spoon 1.3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12x8 inch baking dish.

3.) Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

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

Makes 4 to 6 Servings


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