Chicken Enchiladas Recipe

Chicken Enchiladas Recipe

  • 2 cups chopped cooked chicken or turkey
  • 1 medium green pepper, chopped
  • 4 ounces PHILADELPHIA Cream Cheese, cubed
  • 1/2 cup TACO BELL HOME ORIGINALS Thick ‘N Chunky Salsa, divided
  • 8 TACO BELL HOME ORIGINALS Flour Tortillas
  • 1 (4 ounce) package VELVEETA Pasteurized Prepared Cheese Product, cut up
  • 1 tablespoon milk
  1. Preheat oven to 350 degrees F. Mix chicken, green pepper, cream cheese and 1/4 cup of the salsa in medium saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
  2. Spoon 1/3 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in lightly greased 13×9-inch baking dish. Place VELVEETA and milk in small saucepan; cook on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
  3. Bake 20 minutes or until heated through. Top with remaining 1/4 cup salsa.