Creamy Chicken and Chile Enchiladas

Karen Wellman

By
@ktsmere

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.


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Comments:

Serves:

Makes 12 enchiladas

Prep:

30 Min

Cook:

20 Min

Ingredients

1 lb
chicken breast strips, uncooked
8 oz
cream cheese, cut into cubes
4 or 5 oz
can chopped green chiles
12
flour tortillas
2 can(s)
10oz ea. green chile enchilada sauce
3/4 c
shredded cheddar cheese

Directions Step-By-Step

1
Heat oven to 400F. Spray 13x9 inch glass baking dish with cooking spray.
2
In 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.
3
Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese.
4
Bake 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