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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!***

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