Creamy Chicken Enchiladas

Yield: 8 to 10 servings

Ingredients

• 1 package boneless skinless chicken breasts, boiled and shredded
• 1 bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons butter
• 8 ounces cream cheese
• 1 can Ro*Tel tomatoes
• 1 jar Fritos Queso Dip
• 2 cups shredded cheddar cheese
• 1 package large flour tortillas

Instructions

1. Boil and shred chicken.
2. Sauté chicken, onion, bell pepper and butter.
3. Add Ro*Tel and cream cheese. Simmer until cheese is melted.
4. Spoon filling over tortilla shells and roll up; place in a greased 13 x 9 inch pan.
5. Pour queso dip over the top, then sprinkle with cheddar cheese.
6. Cover with aluminum foil and bake at 350 degrees F until cheese is melted, about 20 minutes.