Creamy Chicken and Chile Enchiladas

Karen Wellman


This is one of the BEST enchilada recipes I've ever tried. I've had several requests for the recipe. We like to use shredded mexican cheese (by Kraft, etc)in place of the shredded cheddar.

★★★★★ 1 vote
Makes 12 enchiladas
30 Min
20 Min


1 lb
chicken breast strips, uncooked
8 oz
cream cheese, cut into cubes
4 or 5 oz
can chopped green chiles
flour tortillas
2 can(s)
10oz ea. green chile enchilada sauce
3/4 c
shredded cheddar cheese


1Heat oven to 400F. Spray 13x9 inch glass baking dish with cooking spray.
2In 10-inch skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in the center. Stir in cream cheese & chiles. Reduce heat to medium, cook & stir until blended and cream cheese is melted.
3Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese.
4Bake 15-20 minutes or until hot & cheese is melted.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #tortillas, #flour