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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

CHICKEN ENCHILADAS Recipe

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This recipe for CHICKEN ENCHILADAS is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 ounces) PHILADELPHIA 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.
Sppn 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 350ºF for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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