Cheesy Chicken Enchiladas
Do you want to impress your family or guests? Make these Cheesy Chicken Enchiladas and they will think you bought them! Shredded chicken smothered in two different kinds of cheese with salsa….yummy!
Ingredients – You will also need 1/4 cup of milk to mix with the Velveeta Cheese.
Shred your cooked chicken. If you use a mixer on the cooked chicken pieces, it will shred very easily! I have step by step directions on my home page (in the category box under cooking tips) of how to do this.
In a medium saucepan over low heat, melt cream cheese with chicken, green pepper (optional) and 1/2 cup of the salsa. The green pepper never really gets soft as it cooks so it will be very crunchy when you eat the finished enchiladas. If you think you would like it this way go ahead and use it. Both my husband and I prefer leaving the green pepper out. This is a personal preference so you decide whether you want to add it or not.
Lay the tortillas flat and divide the chicken mixture between them, about 1/2 cup each. Place the chicken mixture in the center of the tortilla and to about 1/2″ from the edge.
Fold the bottom of the tortilla over the chicken mixture. Continue rolling the enchilada. Hint – If your tortillas are too stiff to roll, before you fill them, place them between two damp paper towels on a plate and microwave 10 seconds at a time until pliable.
Place the enchilada, seam side down, on a baking dish that has been lightly sprayed with cooking spray.
In a saucepan over low heat, melt the Velveeta with milk until creamy.
Pour melted cheese mixture over the prepared enchiladas.
Cover with foil making sure the foil doesn’t touch the cheese. My baking dish with built in handles was perfect for this step.
Bake for about 30 minutes in a preheated 350 degree oven until heated through. Take the rest of the salsa and pour it over the center of the hot enchiladas.
Cheesy Chicken Enchiladas
2 cups cooked shredded chicken
1 cup chopped green pepper (optional – the green pepper does not really get soft and is more on the cruchy side when you eat the enchilada. We liked it better without the green pepper added but this is your preference)
8 oz cream cheese
16 oz jar salsa
6 – 10″ flour tortillas
12 oz Velveeta Cheese Spread
1/4 cup milk
Preheat oven to 350 degrees.
In a saucepan over low heat, mix cream cheese, cooked shredded chicken, salsa and chopped green pepper (optional) until cream cheese is melted.
Lay the tortillas out flat. If they seem dry and want to crack when you roll them, put one between two damp paper towels on a plate. Microwave on high for 10 seconds at a time until soft before you put the chicken mixture on it.
Divide the chicken mixture evenly between the 6 tortillas, about 1/2 cup each. Make sure you place the chicken mixture in the middle, lengthwise, to about 1/2″ from the edge.
Fold the bottom of the tortilla over the chicken mixture. Roll the rest of the tortilla as tight as you can without tearing the tortilla. (Pictures in my blog) Place tortillas, seam side down, in a baking dish that has been lightly sprayed with cooking spray.
In a saucepan over low heat, stir Velveeta Cheese and milk until the cheese melts and gets creamy. Pour cheese over the enchiladas. Bake for about 30 minutes or until they are hot.
Pour remaining salsa over cooked enchiladas and serve!