Creamy Chicken Enchiladas - cooking recipe

Ingredients

2 c. cooked, chopped chicken
1 pkg. cream cheese
1 c. chopped green pepper
8 oz. picante sauce
3/4 lb. Velveeta
8 (6 inch) flour tortillas
1/4 c. milk

Preparation

In saucepan over low heat, combine chicken, cream cheese, peppers and 1/2 cup picante sauce. Roll combination into tortillas and place in 8 x 12-inch pan, seam side down. In saucepan, combine Velveeta and milk over low heat. Pour over enchiladas and bake at 350\u00b0 for 20 minutes. Cover pan with aluminum foil. Pour remaining picante sauce over and serve.