2 c. chopped cooked chicken or turkey
1 c. chopped green bell pepper
1 pkg (8 oz.) Philadelphia Cream Cheese, cubed
1 jar (8 oz.) salsa, divided
8 (6-inch) flour tortillas
3/4 lb. (12 oz.) Velveeta Cheese cut up
1/4 c. milk
Stir chicken, bell papper, cream cheese and 1/2 c. salsa in saucepan on low heat until cream cheese is melted.
Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in lightly greased 12×8-inch baking dish.
Stir processed cheese spread and milk in saucepan on low heat until smooth. Poor sauce over tortillas; cover with foil.
Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.
I made this last night and it was really good! I forgot to put the salsa on top after it was done baking – now I know why I thought it looked “naked”!
The recipe says that it serves 4 to 6 but Chris and I each had some, the girls split one tortilla and there were two left so conservatively I would say “Serves 4″ at the most. I served it with just corn on the side but it would go farther if there was a plate of rice to go with it.
It was easy to prepare, taking 20 minutes to put together and 20 minutes to cook.
