Chicken Enchilada recipe

Chicken Enchiladas
prep: 20 minutes
total: 40 minutes
makes 4 servings, 2 enchiladas each


2 cups chopped cooked chicken or turkey
1 green bell pepper, chopped (optional)
4 oz (1/2 of 8 oz pkg) Philadelphia cream cheese, cubed
1/2 cup taco bell home originals thick n chunky salsa, divided
8 taco bell home originals flour tortillas
1/4 lb (4 oz) Velveeta pasteurized prepared cheese product, cut into 1/2 inch cubes
1 Tbsp milk


Preheat oven to 350. Mix chicken, green bell pepper, cream cheese and 1/4 cup of the salsa in sauce pan; cook on low heat until cream cheese is melted, stirring occasionally.

Spoon 1/3 cup of the chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 9x13 baking dish. Place Velveeta in small sauce pan. Add milk; cook on low heat until Velveeta is completely melted, stirring frequently. Pour over enchiladas; cover with foil.


Bake 20 minutes, or until heated through. Top with remaining 1/4 cup of salsa.




** if you don't use the pepper, put salsa in the Velveeta and milk mixture and also the chicken mixture, and use a little more than in the recipe. It works just the same!