Besides the weather, the most obvious change the fall brings is a busier schedule. The return of school brings with it the return of extra curricular activities. All of these things mean less time in the evening to prepare dinner. These chicken enchiladas are quick to put together and filling enough to make it through the longest of nights. It is easy and convenient to prepare extra chicken to keep in the freezer but if you don't have any available for this dish, go ahead and get a rotisserie chicken available in most supermarkets.
Chicken Enchiladas
recipe slightly adapted from Kraft
2 cups Slow Cooker Coca-Cola Chicken or shredded rotisserie chicken
4-6 green onions, chopped
1 medium green pepper, chopped
4 ounces cream cheese, cubed
½ cup chunky salsa, divided
4 burrito-size flour tortillas
8 ounces Velveeta cheese, cubed
2 tablespoons milk
Preheat oven to 350°F. Mix chicken, green onions, green pepper, cream cheese and ¼ cup of the salsa in medium saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
Spoon 1/3 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in lightly greased 13x9-inch baking dish. Place Velveeta and milk in small saucepan; cook on low heat until Velveeta is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
Bake 20 minutes or until heated through. Top with remaining ¼ cup salsa.
