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Friday, April 17, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Chicken Enchiladas
Contributed by: Virginia Rodgers
  • 2 cups cooked and chopped chicken
  • 1 cup chopped green pepper
  • 1 (8 oz.) package cream cheese, cubed
  • 8 oz. salsa
  • 8 (6-inch) flour tortillas
  • 3/4 lb. Velveeta cheese
  • 1/4 cup milk
Lightly grease a 13- by 9-inch casserole dish. Preheat oven to 350 degrees.
Stir chicken, green pepper, cream cheese and 1?2 cup salsa in a saucepan until cheese is melted. Spoon 1?3 cup of chicken mixture down the center of each tortilla and roll up. Place seam-side down in casserole dish. Pour sauce over tortilla shells and cover with foil. Bake for 20 minutes, until hot. Pour remaining salsa over tortillas.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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