"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Creamy Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Peggy Hunter
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped cooked chicken
1 cup chopped green bell peppers
1 jar (8 oz.) pace picante sauce (divided)
1 package (8 oz.) Philadelphia Cream cheese, cubed
8 flour tortillas (6")
3/4 lb. Velveeta cheese spread
1/4 cup milk

Directions:
Directions:
Stir chicken, green peppers, 1/2 cup picante sauce and cream cheese in saucepan over low heat until smooth. Spoon 1/3 cup chicken mixture on to each tortilla - roll up - place seam side down in lightly greased baking dish. Stir cheese spread and milk in saucepan over low heat. Pour sauce over tortillas, cover with foil. Bake @350 for 20 minutes. Pour remaining picante sauce over tortillas.

 

 

 

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