Chicken Enchilades

We love Mexican food and especially these enchiladas we have made several times!  It's easy and has many variations.

Chicken Enchiladas
2 frozen chicken breasts, thawed
1 tsp Cumin
1 cup chopped green pepper
3/4 cup frozen corn
4 oz cream cheese, cubed (or you can use that wonderful sour cream with chives!)
1 cup salsa, divided
7-8 flour tortillas
4-6 oz Velveeta cheese, cubed
1 Tbsp milk
2 green onions, chopped
Optional: prepared flavored rice
Optional: 1 can enchilada sauce

Preheat the oven to 350 and lightly grease a 13 x 9 pan.
 In a large skillet cooked the chicken, adding cumin and salt and pepper to taste.  Once no longer pink, add the chopped green pepper and corn.  Cook for about 5 minutes, then add cream cheese or sour cream and about 1/2 salsa.  Cook on low heat until cream cheese is melted, stirring occasionally.
Spoon about 1/3 cup of chicken mixture down center of each tortilla.  If using rice, spoon 3 Tbsp of rice down center of tortilla first and then top with chicken mixture.  Roll up and place seam-side down in prepared pan.
In a small sauce pan, add Velveeta and milk and cook on low until completely melted, stirring frequently.  Pour over enchiladas.  If you choose, also pour enchilada sauce over top. 
Cover pan with foil and bake 20 minutes or until heated through.
Top with remaining salsa and sprinkle with green onion.

Now, I usually like to broil the tops of things I make, but DO NOT broil this.  I did and forgot it doesn't help.  You don't wan the broil because it dries out that Velveeta way too fast.

If you don't like rice in your enchiladas you can also try refried beans wrapped inside - or just serve rice or beans on the side.