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    Creamy Chicken & Chile Enchiladas


    Source of Recipe


    Old El Paso

    List of Ingredients




    1 lb. uncooked chicken breast strips
    1 package (8 oz.) cream cheese, cut into cubes
    1 can (4.5 oz.) Old El Paso chopped green chiles
    1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
    2 cans (10 oz. each) Old El Paso green chile enchilada sauce
    3/4 cup shredded cheddar cheese

    Recipe



    Heat oven to 400 F. Lightly grease 13x9x2 rectangular 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. Bake 15 to 20 minutes or until hot and cheese is melted.

 

 

 

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