Options

Format:
Include:
PRINT
Community Recipe
from [batesballard22]
Chicken Enchilada

Chicken Enchilada

  • Yield: 1 serving

Ingredients

  • Mexican

Preparation

2 cups chopped cooked chicken or turkey

1 green pepper, chopped

1 package (8 ounces) PHILADELPHIA Cream Cheese, cubed

1 jar (8 ounces) salsa, divided

8 (6-inch) Flour Tortillas

3/4 lb. (12 ounces) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1/4 cup milk

Preheat oven to 350°F. Mix chicken, green pepper, cream cheese and 1/2 cup of the salsa in saucepan; 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-sides down, in lightly greased 12x8-inch baking dish.

Place VELVEETA in small saucepan. Add milk; cook on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.

BAKE 20 min. or until heated through. Pour remaining salsa over tortillas.

Help Tips

If your flour tortillas are a little too stiff to roll up easily, wrap them in a damp paper towel and gently warm them in the microwave oven until they are soft and pliable.

Go to full version of

Chicken Enchilada recipe

advertisement