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Creamy Chicken Enchiladas

Enjoy this recipe from Coming Home for Christmas Cookbook.

Submitted by: Frances Cummons from Lakeview, OH

2 c. chicken, cooked and shredded
1 c. green peppers, diced
16-oz. jar picante sauce, divided
8-oz. pkg. cream cheese
10 flour tortillas
16-oz. pkg. spicy pasteurized process cheese spread
1/4 c. milk
2 2-1/4 oz. cans sliced black olives
Garnish: salsa, guacamole and sour cream

Stir chicken, green peppers, one cup picante sauce and cream cheese in a skillet over low heat until smooth; spoon 1/4 cup mixture onto each tortilla. Roll up and place seam-side down in an ungreased 13"x9" baking pan. In the same skillet, heat cheese spread with milk over low heat until melted and smooth; pour over enchiladas. Sprinkle black olives on top; spoon remaining picante sauce over the enchiladas. Cover with aluminum foil; bake at 350 degrees for 25 minutes or until thoroughly heated. Serve with salsa, guacamole and sour cream. Makes 10 servings.

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