QUICK CHICKEN ENCHILADAS
From shortee1980 17 years agoIngredients
- 2 CUPS CHOPPED chicken OR turkey shopping list
- 1 CUP CHOPPED green bell pepper shopping list
- 1 PKG(8OUNCES) PHILADELPHIA cream cheese, CUBED shopping list
- 1 JAR (8OUNCES) salsa, DIVIDED shopping list
- 8(6 INCH) flour tortillas shopping list
- 3/4 POUND(12 OUNCES) Velveeta cheese , CUT UP shopping list
- 1/4 CUP milk shopping list
How to make it
- STIR CHICKEN, BELL PEPPER, CREAM CHEESE AND 1/2 SALSA IN SAUCEPAN ON LOW HEAT UNTIL CREAM CHEESE IS MELTED.
- SPOON 1/3 CUP CHICKEN MIXTURE DOWN CENTER OF EACH TORTILLA, ROLL-UP. PLACE, SEAM DOWN IN LIGHTLY GREASE 12X8 INCH BAKING DISH.
- STIR CHEESE SPREAD AND MILK IN SAUCEPAN ON LOW-HEAT UNTIL SMOOTH. POUR SAUCE OVER TORTILLAS, COVER WITH FOIL.
- BAKE AT 350 FOR 20MIN. OR UNTIL THOROUGHLY HEATED. POUR REMAINING SALSA OVER TORTILLAS.
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