Creamy Chicken & Chile Enchiladas |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
1 pound(s) chicken breasts uncooked |
1 package(s) cream cheese |
1 can(s) chopped green chilies (4.5 ounces) |
8 whole(s) flour tortillas |
2 can(s) green chili enchilada sauce |
3/4 cup(s) shredded cheddar cheese |
Directions:
1. Cut chicken breasts into pieces and cook in a frying pan, stirring occasionally. There should be no pink in the center. Add cream cheese, chilies, (and cheese if you like) to chicken and stir till cream cheese is melted. - adapted from Old El Paso's recipe. Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with (more) cheddar cheese. - Old El Paso's reciple, I added a good sized dollop of sour cream to the enchilada sauce, we really like dairy.
2. Bake 15 to 20 minutes 400 F - or until hot and cheese is melted.
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