"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The CBPO Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tod Owens; former Postmaster; Colonial Beach
Added: Sunday, March 16, 2008


2 cups chopped cooked chicken
1 cup chopped green bell pepper
1 8oz package cream cheese (cubed)
1 8oz. jar salsa (divided)
8 (6") flour tortillas
3/4 lb Velveeta (cut up)
1/4 cup milk

Stir chicken, pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
Spoon 13 cup chicken mixture down center of each tortilla; roll up.
Place, seam-side down, in lightly greased 12x8 baking dish.
Stir Velveeta and milk in saucepan on low heat until smooth.
Pour sauce over tortillas;cover with foil.
Bake at 350 for 20 minutes or until heated.
Pour remaining salsa over tortillas.




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