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Cheesy Chicken Enchiladas
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Description
A great twist on an original Velveeta recipe. Cheese, chicken—who can resist?? I only wish it was fat-free.
Ingredients
- 2 cups Chopped Cooked Chicken
- 1 cup Chopped Green Pepper
- ½ cups Chopped Red Pepper
- ½ cans Green Chilies, Drained (small Can)
- ¼ cups Chopped Jalapeno Peppers
- 1 jar Picante Sauce (I Use The Large Jar), Divided
- 8 ounces, weight Cream Cheese
- 1 pound Velveeta Cheese (Cubed), Divided
- 1 package Flour Tortillas (6-inch Tortillas)
- ¼ cups Milk
Preparation
Stir chicken, green and red peppers, chilies and jalapenos, 1 cup of picante sauce, cream cheese, and 1 cup of Velveeta cheese in a sauce pan over low heat until smooth. You may want to add more or less of the Velveeta, according to your preference.
Spoon about 1/3 cup of the cheese mixture onto each tortilla; roll up. This should make about 7 to 8 enchiladas.
Place, seam side down, in a lightly greased baking dish.
Stir the remaining Velveeta cheese with milk over low heat until smooth. You may need to add more milk if it is too thick. Pour over enchiladas and top with remaining picante sauce.
Bake at 350 F for 20 minutes. ENJOY!
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