Creamy chicken enchiladas
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped, cooked chicken |
| 1 | cup | Chopped green peppers |
| 8 | ounces | Jar picante sauce |
| 8 | ounces | Cream cheese, cubed |
| 8 | 6 inch flour tortillas | |
| ¾ | pounds | Velveeta cheese spread, cube |
| ¼ | cup | Milk |
Directions
Stir chicken, green pepper, ½ cup picante sauce and cream cheese in saucepan over low heat until smooth. Spoon ⅓ cup chicken mixture onto each tortilla and roll up. Place seam side down in lightly greased 8 x 12 inch baking dish. Stir cheese spread and milk in saucepan over low heat until smooth. Pour sauce over tortillas.
Cover with foil. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining picante sauce over tortillas before serving. Randy Rigg Submitted By RANDY RIGG On 09-01-95