CHICKEN ENCHILADAS

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Usually serve this with a mixture of yellow rice and black beans.

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Ingredients

  • 1/4 cup milk
  • 2 cups chopped, cooked chicken or 1 cup chopped red bell pepper
  • 1 pkg (8 oz) cream cheese, cubed 1 jar (8 oz) salsa, divided
  • 8 (6 -inch) flour tortillas 3/4 Ib (12 oz) Velveeta cheese, cut up

Preparation

Step 1

Stir chicken, bell pepper, cream cheese and ½ cup 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-side down, in lightly greased 12 X 8 baking dish. Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil. Bake at 350 for 20 minutes or until thoroughly heated. Pour remaining salsa over tortill

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