Enchiladas Rojas

1. 1

   Chop one pepper; set aside.

2. 2

   Coarsely chop remaining pepper and place in blender container.

3. 3

   Blend until smooth, scraping down sides occasionally.

4. 4

   Gradually whisk pureed pepper into cream cheese with Pace picante sauce and salt.

5. 5

   Combine chicken, chopped pepper, onions and 1/2 cup of Pace picante mixture.

6. 6

   Spoon a generous 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in lightly greased 11 x 7 x 2-inch baking dish.

7. 7

   Spoon remaining sauce over enchiladas.

8. 8

   Cover dish with wax paper.

9. 9

   Cook at high about 10 minutes or until hot, rotating dish 1/4 turn after 3 minutes of cooking.

10. 10

    Sprinkle with cheese.

11. 11

    Garnish as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.