1/2 cup canned milk
8 oz. cream cheese
2 cups cooked chicken
1/2 tsp. salt
8-12 flour tortillas (9)
1 (16oz) jar salsa
3/4 cup Cheddar cheese, grated
3/4 cup Monterey Jack cheese, Grated
Mix milk and cream cheese until smooth. Add chicken. Cover bottom of 9x13 inch baking pan with salsa. Fill each tortilla with chicken mixture and sprinkle with cheese. (Can fill tortillas and fold in halves in pan until all of chicken is divided up.) Roll them up and fill pan. Cover with the remaining cheese and with a small can green chili Enchilada sauce (Old El Paso) and then cheese. Bake at 350 degrees for 20 minutes, covered, then for 10 more minutes, uncovered. (Tortilla can be warmed in microwave for 1 minutes before filling).
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