CREAMY CHICKEN & CHILE ENCHILADAS
Kate
ingredients
- 1 pound uncooked chicken breast strips
- 1 package (8 ounces) cream cheese, cut into strips
- 1 can (4.5 ounces) Old El Paso chopped green chilies
- 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
- 3/4 cup shredded cheddar cheese (3 ounces)
directions
- 1
Heat oven to 400 degrees.
- 2
Lightly grease 13x9x2-inch retangular baking dish. 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. Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.
- 3
Bake 15 to 20 minutes or until hot and cheese is melted.
Source: Kate
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