Philadelphia Chicken Enchiladas

READY IN: 35mins
Recipe by SBurk

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

Top Review by Barenakedchef

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!

Ingredients Nutrition

Directions

  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.

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