Kiera sent me this recipe. She said, "...actually it came in the mail on one of those free recipe cards trying to entice you to join a recipe club. Anyway we really like it and make it quite often. Enjoy!" Thank you, Kiera, for sending this recipe!
-2 cups chopped cooked chicken or turkey (or 2 cans of canned chicken)
-1 cup chopped green bell pepper
-1 pkg. (8 oz) Cream Cheese
-1 jar (8 oz) salsa, divided
-8 (6-inch) flour tortillas
-Approx 1-2 cups grated cheese
-Optional: cut up green onion, or other miscellaneous vege’s around the house.
1- Stir chicken, bell pepper, cream cheese, and ½ cup salsa in saucepan on low heat until cream cheese is melted. (Also include any vegetables you wanted to add, we like green onion and sometimes squash).
2 – Spoon 1/3 cup chicken mixture (or whatever looks good) down the center of each tortilla; roll up. Place, seam-side down, in lightly greased 12 x 8 inch baking dish.
3 – Sprinkle grated cheese over top of enchiladas. Pour remaining salsa over cheese down the center of the pan.
4 – Bake at 350 for 20 minutes or until thoroughly heated.
*Cardine's notes: To me, the cream cheese part makes it sound divine!