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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ralph Williams
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. chopped cooked chicken or turkey
1 c. chopped green bell pepper
1 package (8 oz.) Philadelphia Cream Cheese, cubed
1 jar (8 oz.) salsa, divided
8 (6-inch) flour tortillas
3/4 pound (12 oz.) Velveeta Cheese Spread, cut up
1/4 c. milk

Directions:
Directions:
Stir chicken, bell pepper, cream cheese and 1/2 c. salsa in saucepan on low heat until cream cheese is melted. Spoon 1/3 c. chicken mixture down center of each tortilla; roll up. Place seam side down, in lightly greased 12x8 inch baking dish.
Stir process cheese spread and milk in sauce pan on low heat until smooth. Pour sauce over tortillas; cover with foil. Bake at 350F for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

Number Of Servings:
Number Of Servings:
4 to 6 servings

 

 

 

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