Tuesday, September 6, 2011
Easy Chicken Enchiladas
Slightly adapted from Here!
2 cups cooked chicken
1 jar (8oz) salsa
8oz cream cheese
3/4 lb velveeta
8 corn tortillas
1/4 cup milk
-Stir chicken, 1/2+ cup of salsa, and cream cheese together in a saucepan, over low heat until smooth.
-Spoon mixture onto each tortilla, roll up and place seam side down in a lightly greased 9x13 pan.
-Stir velveeta, milk, and remaining salsa over low heat until smooth. Pour sauce over tortillas and cover pan with foil
-Bake at 250 degrees for 20 minutes, or until thoroughly heated.
***Good, easy meal. Would have been great with some rice or other veggies, as it was a little rich. Note to self-Does not freeze well!***