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Chicken Enchiladas

  • 4servings
  • 40minutes
  • 540calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups chopped cooked chicken or turkey

  2. 1 green pepper , chopped

  3. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , cubed

  4. 1/2 cup TACO BELL® Thick & Chunky Salsa , divided

  5. 8 flour tortillas (6 inch)

  6. 1/4 lb. (4 oz.) VELVEETA® , cut into 1/2-inch cubes

  7. 1 Tbsp. milk

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.

  2. SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.

  3. BAKE 20 min. or until heated through. Top with remaining salsa.

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