Two Cheese Chicken Enchiladas

• 2 c. chopped, cooked chicken
• 1 1/2 c. Pace picante sauce
• 4 oz. cream cheese, cubed
• 1/3 c. sliced green onions
• 8 flour tortillas (6-7 inch)
• 4 oz. Velveeta, cubed

1. heat oven to 350 degrees.
2. In saucepan, combine chicken, 1/2 c. of the Pace, and cream cheese.
3. Cook over low heat, stirring frequently, until cheese is melted.
4. Stir in onions.
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. Combine velveeta and 1/2 cup pace in small saucepan.
7. Cook over low heat, stirring frequently, until cheese is melted.
8. Pour evenly over tortillas. Cover with foil.
9. Bake 25 minutes.
10. Heat remaining 1/2 cup Pace; spoon down center of enchiladas.
11. Top as desired with additional Pace picante sauce.
12. makes 4 servings.

chicken, picante sauce, cream cheese, green onions, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141897 (may not work)