Chicken Enchiladas
Ingredients 2 cups chopped cooked chicken or turkey (I buy pre-cooked or save some leftovers, also good with rotiserre chicken)
1 cup chopped green bell pepper (my family doesn't like so I leave this out)
1 package (8 ounces) PHILADELPHIA' Cream Cheese, cubed (I use store brand here too)
1 jar (8 ounces) salsa, divided 8 (6-inch) flour tortillas 3/4 pound (12 ounces) VELVEETA' Pasteurized Process Cheese Spread, cut up (I use store brand)
1/4 cup milk makes 4 to 6 servings
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 sauce*pan on low heat until smooth. Pour sauce over tortillas; cover with foil. 4. BAKE at 350°F for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas. (I usually add salsa to cheese mixture, saves a step). Helpful Hints If your flour tortillas are a little too stiff to roll up easily, wrap them in a damp papertowel and gently warm them in the microwave oven until they are soft and pliable.
This recipe is so easy and delicious, my whole family loves it, got it from a friend and we eat it once a week. Of course I add sour cream on the side. Delicious!
