"The belly rules the mind."--Spanish Proverb

Chicken Enchiladas Recipe

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

Contributor:  
Contributor:  
Gerry Corcoran

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 oz.) Philadelphia© Cream Cheese, cubed
1 jar (8 oz) salsa, divided
8 (6-inch) flour tortillas
¾ pound (12 ounces) Velveeta© Pasteurized Process Cheese Spread, cut up
¼ cup of milk

Directions:
Directions:
Stir chicken or turkey, bell pepper, cream cheese and ½ cup of salsa in saucepan on low heat until cream cheese is melted. Spoon ⅓ cup of chicken or turkey 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 350º for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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