Creamy Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in saucepan on low heat until smooth.
Spoon 1/3 cup chicken mixture into each tortilla; roll up.
Place in greased 12 x 8-inch baking dish.
Stir Velveeta and milk on low heat until smooth. Pour over tortillas.
Cover with foil.
Bake 20 minutes at 350\u00b0. Pour remaining picante sauce over tortillas.
Top with sour cream, if desired.