|
1.Stir chicken, bell peppers, cream cheese and 1/2 cup salsa on low heat until cream cheese is melted
2.Spoon 1/3 cup chicken mixture down center of tortilla, roll up and place seam side down in lightly greased baking dish, 12 x 8 or close
3. Stir Velveta cheese and milk in saucepan on low heat until smooth.
4. Pour sauce over tortillas, cover with Al. foil
5. Bake at 350 F for 20 minutes
6. Pour remaining salsa over enchiladas.
|
