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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from Simple Recipes Made With Extravagant Love, 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:  
3 cups cooked, cubed, chicken
1 - 8-16 ounce jar Picante Salsa ( I use more like 12 ounces with 4 ounces left for serving)
1 - 8 ounce package cream cheese, cubed
8 or more 6-10 inch flour tortillas
1 - 1½ boxes Velveeta cheese, cubed
¼ cup milk

Directions:
Directions:
Stir chicken, ½ cup salsa and cream cheese in sauce pan over low heat.
Spoon equal amounts into each tortilla and roll up.
Place seam side down in lightly greased 9 x 9 or 12 x 8 or larger baking dish.
Stir Velveeta and milk in saucepan over low heat until smooth.
Pour sauce over tortillas and cover with foil.
Bake at 350º for 20 minutes.
Pour remaining salsa over enchiladas just prior to serving (then I bake 10 minutes longer)
Serve with sour cream

 

 

 

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