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Chicken Enchiladas

© Allison Huller McAlister

After hitting a little slump, I've finally found another five-star recipe to add to my collection of family favorites. This one is simply called "Chicken Enchiladas." (Isn't it funny how all the Mexican dishes I make for my family score well in the ratings?) This one was pretty easy to make, and it cooks in no time at all. Cooked chicken, chopped green pepper, cream cheese, and salsa make up the filling for these delicious enchiladas. Just put the rolled tortillas in a 13x9-inch casserole that's been sprayed with nonstick cooking spray, pour the prepared cheese sauce over the top, and bake in the oven for a mere 20 minutes. These were really tasty, but what really put them over the top was the sour cream and salsa we used as garnish. My husband just loved them, as did my young daughter. It's a given that this dish will be gracing my dinner table for years to come. I served the enchiladas with Spanish rice and pinto beans with jalapenos to make it a complete Mexican meal. Delicious!

I hope you and your family will enjoy this one as much as we did! Let me know the verdict.

Have a good week and good eating!
Allison

Chicken Enchiladas

Serves 4

Ingredients:
Cooked chicken from a 2-1/2 to 3 pound whole young fryer, shredded or chopped
1 small green pepper, chopped
1 pkg. (8 oz.) cream cheese, cubed (I use 1/3 Less Fat Neufchatel Cheese)
½ cup thick and chunky salsa
8-10 flour tortillas (6-inch)
¾ lb. (12 oz.) VELVEETA Pasteurized Process Cheese Spread, cut up (or try VELVEETA Light)
¼ cup milk
Sour cream, for garnish
Salsa, for garnish

Preparation:
Stir chicken, green pepper, cream cheese, and salsa in medium saucepan over medium-low heat until cream cheese is melted. Spoon mixture down center of each tortilla-you gage how much filling you need. (The original recipe called for 8 tortillas using 2 cups of cooked chicken; I got 10 tortillas using the cooked meat from a whole bird.) Roll up tortillas. Place seam-side down in 13x9-inch baking dish that's been spraying with nonstick cooking spray. Stir process cheese spread and milk in a small saucepan over low heat until smooth. Pour sauce over tortillas. Cover dish with foil and bake at 350°F for 20 minutes, or until heated through. Garnish with sour cream and salsa. Enjoy!