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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. cups chopped cooked chicken or turkey
2. green pepper, chopped
3. package (8 ounces) PHILADELPHIA Cream Cheese, cubed
4. jar (8 ounces) salsa, divided
5. (6-inch) Flour Tortillas
6. /4 lb. (12 ounces) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
7. /4 cup milk
8. Preheat oven to 350°F. Mix chicken, green pepper, cream cheese and 1/2 cup of the salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
9. Spoon 1/3 cup of the chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 12x8-inch baking dish.
10. Place VELVEETA in small saucepan. Add milk; cook on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
11. BAKE 20 min. or until heated through. Pour remaining salsa over tortillas.
12. Help Tips
13. If your flour tortillas are a little too stiff to roll up easily, wrap them in a damp paper towel and gently warm them in the microwave oven until they are soft and pliable.
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