Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    skinless boneless chicken breasts, cooked and diced

  • 3/4

    cup mild salsa

  • 1/2

    green bell pepper, diced

  • 1/2

    large yellow onion, diced

  • 2

    cups Mexican blend shredded cheese (cheddar/jack)

  • 1

    cup sour cream

  • 4

    ounces cream cheese, softened

  • 1

    teaspoon garlic powder

  • 1

    teaspoon paprika

  • Salt and pepper to taste

  • 1/2

    teaspoon dried cilantro

  • 8

    flour tortillas

  • 1

    cup Velveeta cheese, cubed

  • 1/2

    cup milk

Directions

In large bowl, thoroughly mix chicken, salsa, bell pepper, onion, shredded cheese, cream cheese, sour cream, garlic powder, paprika, salt, pepper and cilantro. Fill 8 large flour tortillas with this mixture, roll them up and place in a sprayed/greased casserole dish. Sauce: combine cheese and milk. Microwave on high, stopping to stir often, until cheese is melted and sauce is smooth; it has a tendency to boil over. Pour cheese sauce over enchiladas covering completely. Spread a little more salsa over cheese sauce. Cover with foil and bake at 325 degrees F for 45-60 minutes. Remove from oven and remove foil and allow to stand for 10 minutes before serving.

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