Philadelphia Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Yummy, cheesy enchiladas and my husbands favorite! Need a safe place to store it! Ingredients:
2 cups chopped cooked chicken or 2 cups cooked turkey |
1 cup chopped green bell pepper |
1 (8 ounce) package cream cheese, cubed |
8 ounces salsa, divided |
8 (6 inch) flour tortillas |
3/4 lb velveeta cheese, cut up |
1/4 cup milk |
Directions:
1. Stir chicken, bell pepper, cream cheese, and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
2. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down in a lightly gresed 12X8 inch baking dish.
3. Stir Velveeta ( I use Aldi brand)and 1/4 cup milk in saucepan on low heat until cheese is melted. Pour sauce over tortillas; cover with foil which has been lightly sprayed on the underside with non-stick spray.
4. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over the top.
5. I serve with sour cream, extra salsa, and tortilla chips.
6. The prep time is an estimate; if you keep precooked, chopped chicken on hand the prep time is next to nothing.
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