1 jar (12-oz) chunky salsa
2 cups (8-oz) cubed Velveeta cheese
3 cups chopped cooked chicken
4 8-inch flour tortillas
1 can (2 1/4-oz) sliced pitted ripe olives, drained and chopped
1/3 cup shredded cheddar cheese
Salsa, sour cream, etc for additional toppings, if desired
In a medium saucepan combine the salsa and Velveeta. Cook, stirring occasionally over medium heat until the cheese melts; set aside 1 1/4 cups of the sauce and keep warm. Stir chicken into the remaining sauce. Divide the chicken mixture evenly among the four tortillas and spoon down the centers. Roll up tortillas. Place the filled tortillas, seam side down, in a greased 8-inch square baking dish. Cover with foil and bake in a preheated 375 degree oven for 15 to 20 minutes or until heated through. To serve, spoon the reserved sauce over the enchiladas. Sprinkle with the shredded cheese and chopped olives.
2 cups (8-oz) cubed Velveeta cheese
3 cups chopped cooked chicken
4 8-inch flour tortillas
1 can (2 1/4-oz) sliced pitted ripe olives, drained and chopped
1/3 cup shredded cheddar cheese
Salsa, sour cream, etc for additional toppings, if desired
In a medium saucepan combine the salsa and Velveeta. Cook, stirring occasionally over medium heat until the cheese melts; set aside 1 1/4 cups of the sauce and keep warm. Stir chicken into the remaining sauce. Divide the chicken mixture evenly among the four tortillas and spoon down the centers. Roll up tortillas. Place the filled tortillas, seam side down, in a greased 8-inch square baking dish. Cover with foil and bake in a preheated 375 degree oven for 15 to 20 minutes or until heated through. To serve, spoon the reserved sauce over the enchiladas. Sprinkle with the shredded cheese and chopped olives.
This is a basic file photo.
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