Creamy Chicken and Chile Enchiladas
I found this recipe on the back of the green chile enchilada sauce can and it is GREAT!
1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into cubes
1 can (4.5 ounces) chopped green chiles
1 package (12 count) flour tortillas for soft tacos and fajitas
2 cans (10 ounces each) green chile enchilada sauce
¾ cup shredded cheddar cheese (3 ounces)
Heat oven to 400°. Lightly grease 13x9x2-9-inch baking dish.
Cook chicken in 10-inch skillet over medium high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filing onto tortillas; roll up and place seam side 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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