Chicken Enchiladas
Submitted by: JustRightMenus
Description:
So when my now-husband, Dinah, and I were dating, I made these for him, so he could have a readily available meal/snack. We could also have them for unplanned lunches or when I wasn't feeling up to cooking much. They freeze wonderfully - you don't even have to defrost ahead of time - the microwave does fine.
Sounds like a good idea, right?
It was ... until I more than doubled the recipe, and we were eating them for months.
They're really good, though - just don't go nuts and make 30 of them for 2 people. Take my word for it.
Servings: 8
Categories: Mexican, chicken, leftover chicken, leftover turkey
From the kitchen of:
a Philadelphia Cream Cheese box.
Ingredients
2 c. chopped cooked chicken or turkey
1 c. chopped green bell pepper
1 package 8 oz cream cheese, cubed
8 oz salsa
8 (6") flour tortillas
3/4 lb. cheese spread
1/4 c. milk
Directions
Stir chicken, pepper, cream cheese, and 1/2 the salsa in a saucepan until the cheese has melted.
Spoon 1/3 c. chicken mixture down the center of each tortilla and roll it up. Then, pleace it seam-side down in a lightly greased 12 x 8 baking dish.
Stir cheese spread and milk in a saucepan on low heat until smooth. Pour sauce over tortillas, then cover the dish with foil.
Bake at 350° for 20 minutes for until heated.
Pour the other 1/2 of the salsa over the center in a long stripe.
Serve hot.