3-5 chicken pieces, boiled & shredded
1 bell pepper, chopped
1 onion, chopped
8oz block cream cheese
flour tortillas
1/2 block Velveeta cheese
1 can Rotel
In a skillet, cook onion & pepper in a little bit of oil. Cook until tender. Add chicken & cream cheese. Add mixture down the middle of 10 flour tortillas. Roll up & place seam side down in a 9x13 pan. Mix velveeta & Rotel together. Pour over the enchiladas. Bake at 350* for 1 hour.
No comments:
Post a Comment