Sep 25, 2008

Cream Cheese Chicken Enchiladas

This is VERY good and different recipe for chicken enchiladas. Sometimes I like to make it ahead of time by doing steps 1-3 and then putting it in the fridge. Then when its time to bake it, I bake it about 30-40 minutes or until its thoroughly heated.

*2 cups chopped and cooked chicken (or turkey)
*1 cup chopped green bell pepper (some prefer these to be cooked and some prefer not, its up to you)
*1 package (8oz) cream cheese, cubed
*1 jar (8oz) salsa, divided
*8 (6 inch) flour tortillas
*3/4 pound (12 oz) Velveeta(R) pasteurized process cheese spread, cut up
*1/4 milk

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 the center of each tortilla; roll up. place seam side down in lightly greased 12x8 inch baking dish.
3. Stir process cheese spread and milk on low heat until smooth. pour sauce over tortillas; cover with foil.
4. Bake at 350 degrees for 20 minutes or until thoroughly heated. pour remaining salsa over tortillas.

makes 4-6 servings.

Sorry- no pictures at this time!!

1 comment:

Brandee said...

Oh my gosh I made these and they were SUPER YUMMY. The sauce is so creamy and very full of flavor. If you don't have the Velveeta cheese you could always just use regular cheddar cheese.

I rate this a 5 stars yummy.

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