Saturday, June 21, 2008

Easy Chicken Enchiladas

2 Cups chopped cooked chicken (deboned, skinless)
1 Cup chopped green bell peppers
1 pkg. Cream Cheese, cubed
1 Jar Salsa (8oz.) divided
8 (6 inch) flour tortillas
3/4 lb. Velveeta Cheese or cheese sauce, divided.
1/4 Cup milk

Mix together bell pepper, cream cheese, salsa, & cheese sauce with milk. Cook until Bubbly. Add cooked chicken. Put 1/4 Cup of mixture on a flour tortilla and roll up. Lay seam side down in casserole pan. Cook in oven at 350 degrees for 20 Minutes. Add cheese on top and heat until melted. Serve with salsa.

No comments: