Well, here I am at the end of the week and I’ve almost used up my five bricks of 25 cent cream cheese. Today we used cream cheese to make Cheesy Chicken Enchiladas so the guys could have a casual supper in front of TV. (It’s football season so we *must* watch U of M Wolverines . Go Blue!)
Cheesy Chicken Enchiladas
2 cups cooked chicken (cut into bite size pieces)
1 cup chopped green pepper
1 8 oz pkg cream cheese
1/2 cup salsa
8 – 6″ tortillas
12 oz of Velveeta cheese – cubed
1/4 cup milk
1/4 cup salsa
In a mixing bowl, stir together the chicken, green pepper, cream cheese, and salsa. If the cream cheese is already softened this should mix together pretty easily. Otherwise, heat the mixture in the microwave for a minute or so and then stir until well mixed together. Put 1/3 cup of the chicken filling down the middle of each tortilla. Roll up and place seam side down in a greased 9×13 pan.
In another mixing bowl, combine the cubed Velveeta, milk and 1/4 cup of salsa. Heat in microwave until cheese is melted and the mixture can be stirred into a smooth sauce. Pour over the tortillas in the pan.
Cover with foil and bake at 350 degrees for 20 minutes.
Depending on how full you like to fill your tortillas, this recipe can make anywhere from 8 to 12 enchiladas. I usually make 8 and I have a little filling leftover, but it makes a great dip for tortilla chips so having some leftover filling is OK by me.