Wednesday, February 24, 2010

Chicken Enchiladas

This recipe is from my good friend, Terri. She shared it with me and I wasn't sure how I'd like it because I don't particularily like Mexican food, however, I'm starting to grow a taste for it. These enchiladas are my new comfort food! They can be as spicy or mild as you like and I have opted for a medium level of spicy-ness. Enjoy!

2 c chicken (I use canned chicken from Costco)
1 c bell pepper (I use yellor or orange)
1 8 oz. package cream cheese, cubed
1 jar salsa (8 oz), divided (I use Desert Pepper Trading Co.'s Peach Mango Salsa - for those in AZ, I find this at Fry's in the Latin section. For those outside of AZ, you can probably find it in a Kroger grocery store.)
8 6-in flour tortillas (I use the kind that you have to cook, from Costco, but you can also find them at Fry's)
¾ lb Velveeta cheese, cubed
¼ c. milk

Stir chicken, peppers, cream cheese, and ½ cup salsa in sauce pan on low heat until cream cheese is melted. Spoon 1/3 c chicken mixture into center of each tortilla and roll up. Place seam side down in lightly greased 12-8 in baking pan. Stir velveeta and milk in saucepan on low heat until smooth. Pour sauce over tortillas and cover with foil. Bake at 350 for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

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