Thursday, March 18, 2010

Chicken Enchiladas

4 c. chopped cooked chicken or turkey, cut into slices
1 green bell pepper, chopped
2 pkgs. cream cheese, cubed
1 red onion
1 c. your favorite salsa
12-16 flour tortillas
1 24 oz bag shredded cheese, whatever kind you like

Heat oven to 350*. Spray a 9x13 inch pan with nonfat cooking spray. Mix chicken, peppers, onion, cream cheese and salsa in saucepan; cook on medium heat until cream cheese is melted, stirring occasionally. Take one tortilla in your hand and place a good amount of filling across the middle of the tortilla. Roll up and place in pan.

(tortillas rolled and stuffed)

This is what the sauce will look like.

Sprinkle cheese across the top of rolled tortillas. Cover with foil. Bake 20-25 minutes or until heated through. Top with additional salsa, cheese, and sour cream.

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