Creamy Chicken Enchiladas

Submitted By: Louise Glover

Ingredients

• 2 cups chopped chicken or turkey
• 1 cup chopped green pepper
• 1 (8-ounce) jar picante sauce
• 1 (8-ounce) package cream cheese, cubed
• 8 (6-inch) flour tortillas
• 3/4 pound Velveeta cheese (regular or light), cubed
• 1/4 cup milk

Instructions

Stir chicken, green pepper, 1/2 cup picante sauce, and cream cheese in saucepan

over low heat until smooth. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place, seam side down, in lightly greased 12-x-8-inch baking dish.
Stir Velveeta and milk in saucepan over low heat until smooth. Pour sauce over tortillas; cover with foil. Bake at 350º for 20 minutes or until smooth. Pour remaining picante sauce over tortillas.
Yield: 4 to 6 servings.