Two Cheese Chicken Enchiladas - cooking recipe

Ingredients

2 c. chopped, cooked chicken
1 1/2 c. Pace picante sauce
4 oz. cream cheese, cubed
1/3 c. sliced green onions
8 flour tortillas (6-7 inch)
4 oz. Velveeta, cubed

Preparation

heat oven to 350 degrees.
In saucepan, combine chicken, 1/2 c. of the Pace, and cream cheese.
Cook over low heat, stirring frequently, until cheese is melted.
Stir in onions.
Spoon about 1/3 c. chicken mixture down center of each tortilla; roll up and place seam side down in 8X12 inch baking dish.
Combine velveeta and 1/2 cup pace in small saucepan.
Cook over low heat, stirring frequently, until cheese is melted.
Pour evenly over tortillas. Cover with foil.
Bake 25 minutes.
Heat remaining 1/2 cup Pace; spoon down center of enchiladas.
Top as desired with additional Pace picante sauce.
makes 4 servings.