Super easy and super fast. This 1990’s recipe from Kraft foods won’t disappoint and of course we are going to use a couple Kraft products. Serves 4-6 Total Time: 40 minutes
2 cups cooked chicken, chopped
1 cup green bell peppers, chopped
1 8 oz pkg cream cheese, cubed
1 8 oz jar of your favorite salsa, divided
8 6” flour tortillas
3/4 lb velveeta, cut up or any cheese spread
1/4 cup milk
Preheat oven to 350F
Stir chicken, green pepper, cream cheese and 1/2 cup salsa in a saucepan on low heat until cream cheese melts. Spoon 1/2 cup of the chicken mixture down the center of each tortilla, then roll up. Place seam-side down in a lightly greased 12x8” baking dish. In another saucepan combine the cheese spread and the milk on low heat until smooth. Pour cheese over tortillas. Spray a sheet of foil with
nonstick cooking spray (to prevent any toppings from sticking) and cover baking dish. Bake 20 minutes or until thoroughly heated. Pour remaining salsa over enchiladas. Yum Yum!
You’ll need an 12”x8” baking dish to make this recipe. I have one of these from Sur la Table and use it a lot.