Pass Your Plate

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)

1. Heat oven to 400 degrees.  Lightly grease 13 x 9 x 2 inch baking dish
2. 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.
3. 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!