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Poultry and Eggs - Creamy Chicken Enchiladas

  • 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

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 350ยบ for 20 minutes or until smooth. Pour remaining picante sauce over tortillas.
Yield: 4 to 6 servings.
Submitted By: Louise Glover
Smith Farmers Co-op
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