Chicken Enchiladas
Written by Lisa on February 29, 2008 – 8:35 pm -
2 cups chopped cooked chicken (we actually pulled out 6 boneless skinless chicken breasts when we made it)
1 pkg (8 oz) Philadelphia cream cheese cubed
1 jar salsa (8 oz)
8 (6 inch) tortillas
12 oz Velveeta Pasteurized Process cheese Spread, cut up
1/4 cup milk
Stir chicken, cream cheese, and 1/2 cup of salsa in saucepan on low heat until cream cheese is melted. Then spoon 1/3 cup chicken mixture down the center of each tortilla (we just eyeballed this) and roll the tortillas up. Place them seam side down in a lightly greased 12×8 inch baking pan. Stir the Velveeta cheese and milk in saucepan over low heat until melted. Pour the sauce over the tortillas and cover with foil. Bake at 350 degrees for 20 minutes. Pour remaining salsa over the tortillas.
Makes 4 - 6 servings (however, since we used a lot more chicken, we could have probably fed eight with it)
Tags: baking, boneless_skinless_chicken, boneless_skinless_chicken_breasts, breasts, cheese, Chicken, chicken_mixture, cup_chicken, dishes, grease, jar, jar_salsa, mixture, oz, philadelphia_cream_cheese, pkg, process_cheese, roll, saucepan, seam_side, skinless_chicken_breasts, spoon, three_stars, tortilla, tortillas, ups, velveeta_cheese
Posted in Chicken, Dinner |
March 1st, 2008 at 9:28 pm
[...] a recipe for Easter Bonnet cookies (wiht pics) and likes all sorts of popcorn. She’s also got a tasty sounding chicken enchilada recipe [...]
March 2nd, 2008 at 8:37 am
that sounds easy and tasty…my college roommate used to mix cream cheese with salsa all the time to dip her chips in.
March 2nd, 2008 at 12:03 pm
I’ve been on a Mexican food kick lately. Copying your recipe to add to the rotation. Mahalo!