Ingredients for Philadelphia Chicken Enchiladas
- Cooked Chicken
- Green Bell Pepper
- 8 oz cream cheese (softened)
- 1 cup salsa
- Flour Tortillas
- Velveeta Cheese
- 1/4 cup milk
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How to Make Philadelphia Chicken Enchiladas
- In a saucepan over low heat, combine 1.5 lbs cooked chicken (shredded), 1 green bell pepper (chopped), 8 oz cream cheese (softened), and 1/2 cup salsa. Stir until the cream cheese is melted and the mixture is well combined.
- Spoon approximately 1/3 cup of the chicken mixture down the center of each of 6-8 large flour tortillas.
- Roll up the tortillas tightly and place them seam-side down in a lightly greased 12x8 inch baking dish.
- In a separate saucepan over low heat, combine 8 oz velveeta cheese (cubed or shredded) and 1/4 cup milk. Stir until the cheese is melted and smooth.
- Pour the cheese sauce evenly over the rolled enchiladas.
- Lightly spray the underside of a piece of aluminum foil with non-stick cooking spray and cover the baking dish.
- Bake at 350°F (175°C) for 20 minutes, or until the enchiladas are heated through and bubbly.
- Pour the remaining 1/2 cup salsa over the top of the enchiladas.
- Serve immediately with sour cream, extra salsa, and tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
45g
Fat
138g
Carbs
19g
