MidnightMoon
March 13th, 2004, 1:08pm
2 cups chopped cooked chicken
1 cup chopped green bell pepper
1 package (8 ounces) Philidelphia Cream Cheese, cubed
1 jar (8 ounces) salsa, divided
8 (6-inch) flour tortillas
3/4 pound (12 ounces) Velveeta Cheese (cut up)
1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted
2. Spoon 1/2 cup chicken mixture down center of each torillas; roll up. Place seam side down, in lightly greased 12x8-in baking dish
3. Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.
4. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over torillas.
1 cup chopped green bell pepper
1 package (8 ounces) Philidelphia Cream Cheese, cubed
1 jar (8 ounces) salsa, divided
8 (6-inch) flour tortillas
3/4 pound (12 ounces) Velveeta Cheese (cut up)
1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted
2. Spoon 1/2 cup chicken mixture down center of each torillas; roll up. Place seam side down, in lightly greased 12x8-in baking dish
3. Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.
4. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over torillas.