These are truly great tasting, and when made in the 
microwave are ready in record time.  I torque mine up 
with a little extra habanero hot sauce - jus cause I like
 ‘em a little hotter.  Leftover turkey works just as well too!

ENCHILADAS ROJAS

2 Medium Bell Peppers
2 (3 Oz) Pkgs Cream Cheese, Softened
3/4 Cup Medium to Hot Salsa
1/2 Tsp Salt
3 Cups Shredded or Chopped Cooked Chicken
1/2 Cup Sliced Green Onions
8 Flour Tortillas, 7 or 8 Inch
1 Cup Shredded Jack Cheese
***TOPPINGS***
Shredded Lettuce
Sliced Ripe Black Olives
Sour Cream


Chop one pepper, set aside. Coarsely chop
remaining pepper and place in blender. Blend
until smooth. Gradually whisk pureed pepper
into cream cheese with Salsa and salt.
Combine chicken, chopped pepper, onions and
1/2 Cup Salsa mixture. Spoon
a generous 1/3 Cup of the chicken mixture down center
of each tortilla; roll and place seam side
down in a lightly greased 11x7x2 baking dish.
Spoon any remaining sauce evenly over
enchiladas. Cover with wax paper. Cook at
high for about 10 minutes or until hot.
Rotating if necessary during cooking cycle.
Sprinkle with cheese, cover and let stand 5
minutes - garnish and serve with additional
salsa.
If preferred, cover and bake in a
conventional oven 15 minutes at 350~ or until
hot.