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Main dishes

Chicken Enchiladas

Chicken Enchiladas recipe
photo by:kraft
This Tex-Mex standout proves that 20 minutes and 7 ingredients are all it takes to make a 5-star family fave.
time
prep:
20 min
total:
40 min
servings
total:
4 servings
Magazine Acquisition

What You Need

2
cups  chopped cooked chicken or turkey
1
 green pepper, chopped
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2
cup  TACO BELL® Thick & Chunky Salsa, divided
8
 flour tortillas (6 inch)
1/4
lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1
Tbsp.  milk

Make It

HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.

SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.

BAKE 20 min. or until heated through. Top with remaining salsa.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Variation
Prepare using PHILADELPHIA Neufchatel Cheese and 2% Milk VELVEETA.
Shortcut
Substitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.
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