Creamy Chicken Enchiladas
Creamy Chicken Enchiladas is an moderately easy dinner. Made with 2 c. cooked chicken, chopped, 1 c. green pepper, chopped, 1/4 c. milk, 3/4 lb. velveeta lite cheese, cubed and 1 (8 oz.) jar picante sauce, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in saucepan over low heat until smooth.
Spoon 1/3 cup chicken mixture onto each tortilla.
Roll up and place seam side down in lightly greased baking dish.
Stir cheese and milk in saucepan over low heat until smooth.
Pour sauce over tortillas. Cover with foil.
Bake at 350Β° for 20 minutes or until heated. Pour remaining picante sauce over tortillas.
π· Perfect Pairings
Complete your meal with these
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