Two Cheese Chicken Enchiladas

1. 1

   heat oven to 350 degrees.

2. 2

   In saucepan, combine chicken, 1/2 c. of the Pace, and cream cheese.

3. 3

   Cook over low heat, stirring frequently, until cheese is melted.

4. 4

   Stir in onions.

5. 5

   Spoon about 1/3 c. chicken mixture down center of each tortilla; roll up and place seam side down in 8X12 inch baking dish.

6. 6

   Combine velveeta and 1/2 cup pace in small saucepan.

7. 7

   Cook over low heat, stirring frequently, until cheese is melted.

8. 8

   Pour evenly over tortillas. Cover with foil.

9. 9

   Bake 25 minutes.

10. 10

    Heat remaining 1/2 cup Pace; spoon down center of enchiladas.

11. 11

    Top as desired with additional Pace picante sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.