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LOCATION: Recipes >> Mexican >> Chicken Enchiladas 10

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Cheesy Chicken Enchiladas

4 skinless boneless chicken breasts, cooked and diced
3/4 cup mild salsa
1/2 green bell pepper, diced
1/2 large yellow onion, diced
2 cups mexican blend shredded cheese (cheddar/jack)
1 cup sour cream
4 oz cream cheese, softened
1 tsp garlic powder
1 tsp paprika
salt and pepper to taste
1/2 tsp dried cilantro

In large bowl mix ingredients thoroughly. Fill 8 large flour
tortillas with this mixture, roll them up and place in a sprayed/greased
casserole dish.


Sauce:


1 cup cubed velevetta cheese (or other processed cheese)
1/2 cup milk

In microwave safe dish combine cheese and milk. Microwave on high,
stopping to stir often, until cheese is melted and sauce is smooth
(it has a tendency to boil over). Pour cheese sauce over enchiladas
covering completely. Spread a little more salsa over cheese sauce.

Cover with foil and bake at 325F for 45-60 minutes. Remove from
oven and remove foil and allow to stand for 10 minutes before
serving.

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