CHICKEN TACO ENCHILADAS

Chicken Taco Enchiladas image

Provided by Pat Duran

Time 55m

Number Of Ingredients 11

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12 small chicken breast tenderloins,uncooked, diced
1 tsp black pepper
1 pkg 1.25 oz. french's taco seasoning dry mix
1 c diced onion, divided
1 1/2 c diced green bell pepper, divided
8 oz pkg. cream cheese,softened and cut into cubes
1 1/2 c lime and garlic salsa,divided
10-12 medium flour tortillas
3 c shredded mexican cheese blend
2/3 c milk
garnish: dairy sour cream, optional

Steps:

1. Preheat oven to 350^. Spray a 9x13-inch baking dish with vegetable oil. Set aside. Dice up onion and bell pepper, place together in a small bowl. Using partially frozen tenderloins, dice into small pieces and place in a large saucepan with 1 Tablespoon of cooking oil. Continue dicing and placing in pan until all the chicken is diced up and in the pan. Stir in the black pepper and the 3/4 of the package of taco seasoning.
2. Add 1/2 the pepper/onion mixture,cream cheese and 1 cup of the salsa. Stir until the cream cheese melts. In another small saucepan pour the milk and add the shredded cheese stirring until all blended and smooth.
3. Scoop about 1/3 of a cup of the meat mixture down the center of each tortilla; roll up and place seam side down in prepared pan;Spoon the melted cheese sauce evenly over the tortilla rolls in the pan and sprinkle remaining bell pepper/onion mixture over cheese then the remaining salsa. Cover with foil and bake for 20 minutes- remove foil and sprinkle remaining taco seasoning over all and bake for 20 minutes more . Serve with sour cream,if desired.