Prepare using extra lean ground beef and 2% Milk VELVEETA.
Cheesy Chicken Enchiladas
Prepare as directed, substituting 2 cups chopped cooked chicken for the browned ground beef, and 1 can (10-3/4 oz.) condensed cream of chicken soup for the corn.
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 350°F oven 30 min. or until heated through.