Chicken Enchiladas
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 cups chopped cooked chicken
- 1 cup chopped green pepper
- 8 ounces cream cheese, cubed
- 8 ounces salsa (divided)
- 8 6-inch flour tortillas
- 3⁄4 lb Velveeta cheese, cut up
- 1⁄4 cup milk
directions
- Cook chicken, green pepper, cream cheese and 1/2 cup salsa on low heat until cheese is melted.
- Spoon evenly down center of each tortilla.
- Place, seam side down, in lightly greased baking dish.
- Stir Velveeta and milk in saucepan on low heat until smooth.
- Pour over tortillas.
- Cover with foil.
- Bake at 350* for 20 minutes; pour remaining salsa on top.
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Reviews
-
We enjoyed this dish very much. I used non-fat cream cheese and there were no consistency or taste problems. I found that it took me longer to make than the advised time, due to the preparation of the ingredients and cooking the chicken. Overall, a very good meal. -
Just like recipe I used to use! If your feeding more than a few, I would double the recipe.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
