Nancy's Chicken Enchiladas

Post date: Jan 27, 2009 2:49:33 AM

4 boneless chicken breasts

1 8 oz pkg. cream cheese

2 half inch thick slices of Velveeta, diced up into cubes, more or less for desired "cheesiness"

1 green pepper, diced

1 small jar salsa

1 small can chopped green chili's

A few jalepenos, depending on your desired heat level

Large can of enchilada sauce

Sour cream, optional

Grated cheddar or Monterey Jack cheese, enough to garnish across the tops of the enchiladas prior to baking

Soft flour or corn tortillas

Cut chicken into bite sized pieces and brown in skillet with diced green peppers. Remove from skillet when browned and set aside. Melt the cream cheese and velveeta in skillet. Add the chicken and green peppers back into the skillet, along with the salsa, green chili's and jalepenos. When thoroughly heated through, spoon filling into tortilla shells, being careful to not put too much in or it will be hard to roll and keep rolled. Place into a 9x13 dish with the seam side down. Drizzle enchilada sauce across the top of the filled tortillas. Sprinkle grated cheese on top and bake in a 350 oven for about 20 - 25 minutes. You can put a dallop of sour cream on top of the enchilada prior to serving if you wish.