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MAIN DISHES: Creamy Chicken Enchiladas

Source of Recipe

Gooseberry Patch- Classics Chicken


List of Ingredients

2 c. chicken, cooked and shredded
1 c. green peppers, diced
16-oz. jar picante sauce, divided
8-oz. pkg. cream cheese
10 flour tortillas
16-oz. pkg. spicy pasteurized process cheese spread
1/4 c. milk
2 2-1/4 oz. cans sliced black olives

Garnish:
salsa,
guacamole
sour cream

Stir chicken, green peppers, one cup picante sauce and cream cheese in a skillet over low heat until smooth; spoon 1/4 cup mixture onto each tortilla. Roll up and place seam-side down in an ungreased 13"x9" baking pan. In the same skillet, heat cheese spread with milk over low heat until melted and smooth; pour over enchiladas. Sprinkle black olives on top; spoon remaining picante sauce over the enchiladas. Cover with aluminum foil; bake at 350 degrees for 25 minutes or until thoroughly heated. Serve with salsa, guacamole and sour cream. Makes 10 servings.



Recipe

Stir chicken, green peppers, one cup picante sauce and cream cheese in a skillet over low heat until smooth; spoon 1/4 cup mixture onto each tortilla.
Roll up and place seam-side down in an ungreased 13"x9" baking pan.
In the same skillet, heat cheese spread with milk over low heat until melted and smooth; pour over enchiladas. Sprinkle black olives on top; spoon remaining picante sauce over the enchiladas.
Cover with aluminum foil; bake at 350 degrees for 25 minutes or until thoroughly heated.
Serve with salsa, guacamole and sour cream.
Makes 10 servings.