"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  

Added: Thursday, August 10, 2006

Category:
Category:

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

Directions:
Directions:
STIR chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
SPOON 1/3 cup 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 saucepan 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.

 

 

 

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