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Chicken Enchiladas

Submitted by: JustRightMenus


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.


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


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.