Enchiladas Rojas

• 2 medium red bell peppers
• 1 (3 oz.) pkg. cream cheese, softened
• 3/4 c. Pace picante sauce
• 1/2 tsp. salt
• 3 c. shredded or chopped cooked chicken
• 1/2 c. sliced green onions
• 8 flour tortillas (7 to 8-inch)
• 1 c. (4 oz.) shredded Monterey Jack cheese
• optional toppings: shredded lettuce, sliced ripe olives, dairy sour cream

1. Chop one pepper; set aside.
2. Coarsely chop remaining pepper and place in blender container.
3. Blend until smooth, scraping down sides occasionally.
4. Gradually whisk pureed pepper into cream cheese with Pace picante sauce and salt.
5. Combine chicken, chopped pepper, onions and 1/2 cup of Pace picante mixture.
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. Spoon remaining sauce over enchiladas.
8. Cover dish with wax paper.
9. Cook at high about 10 minutes or until hot, rotating dish 1/4 turn after 3 minutes of cooking.
10. Sprinkle with cheese.
11. Garnish as desired.

red bell peppers, cream cheese, picante sauce, salt, chicken, green onions, flour tortillas, shredded monterey jack cheese, toppings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336071 (may not work)