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Creamy chicken enchiladas

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Ingredients/Components

pkg - 1 oz
milk - 1/4 c
flour tortillas 6-inch - 8 item
chopped green pepper optional - 1 c
jar Pace picante sauce - 1 oz
Velveeta process cheese spread, cubed - 3/4 lb
chopped, cooked chicken, turkey or beef - 2 c

How to make creamy chicken enchiladas:

Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in a saucepan, over low heat, until smooth. Spoon 1/3 cup of chicken mixture into each tortilla; roll up. Place, seam side down, in lightly greased 12 x 8-inch baking dish.

Stir cheese spread and milk in a saucepan, over low heat, until smooth. Pour cheese sauce over tortillas; cover with foil. Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining half of picante sauce over tortillas.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

Average rating: 4, total votes: 5

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