Lunch: Creamy Chicken & Chile Enchiladas

These enchiladas could not get any easier; they are sure to be a family favorite that will get requested again and again!

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Creamy Chicken & Chile Enchiladas

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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 (10.5 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
2 cans (10 oz each) Old El Paso™ green chile enchilada sauce
3/4 cup shredded Cheddar cheese (3 oz)

Instructions

Heat oven to 400 °F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Stir in 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 sides 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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