Wednesday, January 12, 2011

Cheesy Chicken Enchiladas

2 cups chopped cooked chicken or turkey (or if you're in a pinch use a few cans of canned Swanson Chicken Breast in water) 
1   green pepper, chopped
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed (I use Philadelphia)
1/2 cup Thick 'N Chunky Salsa, divided
8 flour tortillas (6 inch)
1/4 lb.  (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes(I always use more)
1 Tbsp. milk 
  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.