Serves: 10
Total Calories: 385
In a skillet over low heat, cook and stir chicken, green pepper, one cup picante sauce and cream cheese until smooth. Spoon 1/4 cup of mixture onto each tortilla. Roll up and place seam-side down in an ungreased 13"x9" baking pan. In same skillet, cook cubed cheese spread and milk over low heat until melted and smooth; pour over enchiladas. Sprinkle olives on top; spoon remaining picante sauce over enchiladas. Cover with aluminum foil. Bake at 350 degrees for 25 minutes, until heated through. Serve with salsa, guacamole and sour cream on the side.
This Creamy Chicken Enchiladas recipe is from the 101 Homestyle Favorites Cookbook. Download this Cookbook today.
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