Creamy Chicken and Chile Enchiladas
Devlin Usher
ingredients
- 1 lb uncooked chicken breasts, cut into cubes
- 1 pkg (8oz) cream cheese
- 1 can (4.5oz) chopped green chiles
- 1 pkg (12 count) flour tortillas, soft taco size
- 2 cans (20oz) green chile enchilada sauce
- 3/4 C shredded cheddar cheese
directions
- 1
Heat oven to 400*F. Lightly grease 13x9" baking dish.
- 2
Cook chicken in 10" skillet over med-high heat, stirring occasionally, until no longer pink in center.
- 3
Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
- 4
Spoon chicken filling onto tortillas, roll up, and place seam side down in baking dish. Pour enchilada sauce over top and sprinkle with cheese.
- 5
Bake 15-20 minutes or until hot in center and cheese is melted.
Source: Old El Paso (Betty Crocker)
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