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Double-Cheese Enchiladas

Source of Recipe

Sherri Fisher - mom of Merideth Fisher - 3rd - Irick


List of Ingredients

4 - 5 boneless, skinless chicken breasts, cooked and shredded
1 (8-oz) pkg cream cheese, softened
1 (12-oz) jar salsa, divided
8 (10 inch) flour tortillas
1 (8-oz) pkg Velveeta, cubed


Recipe

Stir chicken, cream cheese and one cup salsa together; mix well. Spoon mixture down the center of each tortilla; roll up and place seam-side down in an ungreased 13 x 9 inching baking dish. Set aside. Melt Velveeta cubes in a heavy saucepan; mix in the remaining salsa; pour over tortillas. Bake at 350 degrees for 30 minutes. Makes 8 servings.