Creamy Chicken & Chile Enchiladas
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These enchiladas could not get any easier; they are sure to be a family favorite that will get requested again and again!
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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