Real Recipes From Real Home Cooks ®

creamy chicken and chile enchiladas

(1 rating)
Recipe by
Karen Wellman
Oregon City, OR

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 rating)
yield serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For creamy chicken and chile enchiladas

  • 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
    10oz ea. green chile enchilada sauce
  • 3/4 c
    shredded cheddar cheese

How To Make creamy chicken and chile enchiladas

  • 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.