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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather (Thompson) & Jason Stroup
Added: Wednesday, August 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 C. Chopped Chicken 1/4 C. Milk
or Turkey 1 C. Chopped Green Bell Pepper
1 pkg., 8oz Cream Cheese, Cubed 1 jar, 8oz Salsa
8 (6") Flour Tortillas 3/4 lb. Velveeta, Cubed

Directions:
Directions:
Pre-heat oven to 350. Stir chicken, bell pepper, cream cheese and 1/2 C. salsa in sauce pan on low heat until cream cheese is melted. Spoon 1/3 C. chicken mixture down the center of each tortilla, roll up. Place in lightly greased 12" x 8" baking dish. Stir Velveeta and milk in the emptied sauce pan on low heat and stir until smooth. Pour cheese sauce over enchiladas. Cover with foil. Bake for 20 minutes. Pour remaining salsa over the enchiladas.

Personal Notes:
Personal Notes:
I never use the same amount of cheese and salsa that this recipe calls for. You can mix and match how ever you would like. It is a quick and simple recipe that I make often.

 

 

 

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