Philadelphia Chicken Enchiladas

Total Time
Prep 15 mins
Cook 20 mins

Yummy, cheesy enchiladas and my husbands favorite! Need a safe place to store it!

Ingredients Nutrition


  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 a lightly gresed 12X8 inch baking dish.
  3. Stir Velveeta ( I use Aldi brand)and 1/4 cup milk in saucepan on low heat until cheese is melted. Pour sauce over tortillas; cover with foil which has been lightly sprayed on the underside with non-stick spray.
  4. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over the top.
  5. I serve with sour cream, extra salsa, and tortilla chips.
  6. The prep time is an estimate; if you keep precooked, chopped chicken on hand the prep time is next to nothing.


Most Helpful

This filling is so yummy! One thing I didn't care for were the hunks of bell pepper here. Next time I make it, I will substitute green chilies, perhaps. Thanks for sharing!

Suzanne S. April 20, 2009

We loved this recipe! It was the first time I have made enchiladas and I will be making it often now! The only thing I did different was use shredded cheddar instead of Velveeta. This was so simple, thank you!

Kristiina November 03, 2007

Very creamy and couldn't be any more simple and the taste was great! I used chopped up chicken breast and a Wal MArt brand salsa. I only used about half of my green pepper and it was plenty for me. I had left over Rotel/cheese dip from the night before so I used that for the topping. I also had some extra tortilla chips and sour cream. This was divine and different than my other chicken enchilada recipes...this will be put in rotation for sure.

Laura123 September 14, 2006

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