Tuesday, June 15, 2010

Cream Cheese Chicken Enchiladas

  • 4 chicken breasts, chopped
  • green bell pepper, chopped
  • white onion, chopped
  • 8 ounces cream cheese
  • 1 cup salsa, plus some
  • tortillas
  • shredded mexican cheese

Saute chicken chunks in olive oil or butter until no longer pink.  Add vegetables and continue cooking until they are tender.  Add 1 cup salsa and cream cheese.  Reduce heat and stir until cheese is melted and combined with salsa.
Fill and roll tortillas.  Place seem side down is a sprayed or lightly greased 13x9 pan.  Top with additional salsa.  Spread the salsa over the enchiladas until a thin, even layer covers all visible tortilla.  Top with shredded cheese and bake at 350 for 20 minutes.

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