Creamy Chicken & Chile Enchiladas
1 pound uncooked chicken breast strips (I cut my chicken into chunks or shred it)
1 package (8 ounces) cream cheese, cut into cubes
1 can (4.5 ounces) Old El Paso chopped green chiles
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
¾ cup shredded Cheddar cheese (3 ounces) (Use as much as you like)
- Heat oven to 400 degrees. Lightly grease 13 x 9 x 2 inch baking dish
- Cook chicken in 10 in skillet over medium-high heat (season as desired), stirring occasionally, until no longer pink in center. Add cream cheese and chilies; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
- Spoon chicken filling onto tortillas (I add some shredded cheddar cheese to the inside also); roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 20 to 25 minutes or until hot and cheese is melted.
This recipe came to me from a friend. It is so yummy. Thanks, Regina!
