Creamy Chicken and Chile Enchiladas
Laura
ingredients
- 1 pound uncooked chicken breast strips
- 1 package (8 oz) cream cheese, cut into cubes
- 1 can (4.5 oz) chopped green chiles
- 1 package (12 count) flour tortillas for soft tacos and fajitas
- 2 cans (10 oz each) green chile enchilada sauce
- 3/4 cup shredded Cheddar cheese (3 oz)
directions
- 1
1. Heat oven to 400 degrees F. Lightly grease 13x9x2 inch rectangular baking dish.
- 2
2. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
- 3
3. Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.
- 4
12 enchiladas
- 5
4 servings
Source: Julie Wuerslin
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