Monday, September 6, 2010

Creamy Chicken (or Beef) Enchiladas

'Creamy Chicken (or Beef) Enchiladas'

2 cups cooked chicken, shredded (or cooked ground beef)
1 cup green pepper, diced
16 oz jar picante sauce, divided
8 oz pkg cream cheese, softened
10  8-inch flour tortillas
16 oz pkg Mexican process cheese spread, cubed
1/4 cup milk
2 cans sliced black olives, drained (2 1/4 oz each)
Garnish possibilities: salsa, guacamole, sour cream

Heat oven to 350. In a skillet over low heat, cook and stir chicken (or beef), green pepper, one cup picante sauce and cream cheese until smooth. Spoon 1/4 cup of mixture onto each tortilla. Roll up and place seam-side down in a greased 13 x 9 baking dish.

In same skillet, cook cubed cheese spread and milk over low heat until melted and smooth; pour over enchiladas. Sprinkle olives on top; spoon remaining picante sauce over enchiladas. Cover with foil.

Bake for 25 minutes, until heated through. Serve with salsa, guacamole and sour cream on the side.

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