Creamy Chicken Enchiladas

By á-8871

Ingredients

• 2 cups cooked chicken or turkey, cut up
• 1 cup green peppers, chopped
• 1 jar (8 ounce) picante sauce, divided
• 1 package (8ounce) cream cheese, cubed
• 8 flour tortillas (6 inch)
• 3/4 pound Velveta cheese (processed or spread) or Velveta light
• 1/4 cup milk

Details

Servings 4

Preparation

Step 1

Stir chicken, green pepper, 1/2 of picante sauce and cream cheese in sauce pan on low heat till smooth. Spoon 1/3 cup of mixture onto each tortilla, roll up and place seam side down in lightly greased 12x8-inch baking dish. Stir cheese spread and milk in saucepan till smooth. Pour sauce over tortillas and cover with foil. Bake at 350 degrees dor 20 minutes or until heated. Pour remaining picante sauce over dish and serve.