Creamy Chicken Enchiladas
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 cups cooked chicken
- 1⁄2 cup green pepper, chopped
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) jar salsa (divided)
- 48 ounces flour tortillas
- 3⁄4 lb Velveeta cheese
- 1⁄4 cup milk
directions
- In a saucepan, cook chicken, pepper, cream cheese and salsa until blended and cream cheese is melted.
- Spoon 1/3 cup of chicken mixture down the center of each tortilla. Roll and place seam side down in a lightly greased baking dish.
- Melt velveeta and milk together in saucepan until smooth. Pour over tortillas and cover with foil.
- Bake at 350 degrees for 20 minutes.
- Pour remaining salsa over the top. Let set for 5 minutes before serving.
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Reviews
-
Very nice change of pace for enchiladas in this house! I used shredded chicken that I had in the freezer & coupled that with a mild chunky salsa! Preparation was easy & the resulting dish very tasty! The cream cheese & Velveeta added a nice variation, too! Many thanks! [Made & revieved as a tagged bonus recipe from one of my invitees to AUS/NZ Recipe Swap #14, Mar 08]
RECIPE SUBMITTED BY
I love to cook, bake, camp and watch football