Cheesey chicken enchiladas

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You will need:

 1. 1lb of chicken breast

2.  2 jars of your favorite salsa

3. Velveeta cheese or shredded cheese

4.  Bar of cream cheese

5. Red, green, yellow or (any mixture of three) bell pepper

6. Medium size tortillas

7. Baking pan

8. Frying pan

9. Sauce pan.

How TO:

1.

A. takes out your sauce pan.

B. places 1/2 bars of cream cheese and cut that up and place it into the sauce pan. (Don’t turn heat on yet)

C. cut up your peppers take only what you want from each pepper place it in with the cream cheese.

D. pour salsa to cover the cream cheese and pepper so maybe about 1/4- 1/3 cup. The idea is the sauce should turn a pink color.

E. Turn Heat on low to medium let the cream cheese melt and stir once in awhile to change the color of sauce to pink.

Notes: you can extra salsa if the sauce is not to your liking, or extra cream cheese. Add hot peppers if you like it hot.

2.

A. put oil in your frying pan

B. cut up your chicken to cube pieces and fry it up.

C. pre heat the oven to 400 and grease up the baking pan

Notes: remember to check your sauce and make sure it does not stick or burn.

Turn the heat to low will help it not burn.

3.

A. Mix cooked up chicken with the sauce in the pan

B. Take the frying pan and place it in the sink

C. nuke your tortillas on a plate for 30 seconds

D. Grab the greased up baking pan and tortillas

E. Add the sauce chicken to tortias one at a time and wrap them up and place them into pan.

Note: 6-8 can fit in a pan.  They should make a whole pan.

4.

A. place slices of Velveeta cheese or shreaded cheese on top of enchiladas (cover)

B. places it in the oven for 15 minutes for cheese to melt.

C. serve and done.