Creamy Chicken and Chile Enchiladas

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"1 lb uncooked chicken breast strips 1 package (8 oz) cream cheese, cubed 1 can (4.5 oz) chopped green chiles 1 package (10.5 oz) flour tortillas (6 inch) 2 cans (10 oz each) old ElPaso Mild Green Chile Enchilada sauce 3/4 cup shredded Cheddar cheese"
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12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Heat oven to 400 degrees. Spray 9 x 13 (3 qt) glass baking dish with cooking spray.
  2. In a 10 inch non-stick skillet, cook chicken over medium high heat, stirring occasionally until no longer pink in center. Stir in cream cheese and chiles; reduce heat to medium, cook and stir until blended and cream cheese is melted. Spoon mixture evenly into tortilla shells, roll up, and place seam side down in baking dish. Pour enchilada sauce over the top and sprinkle with cheddar cheese. Bake 15-20 minutes or until hot and cheese is melted.
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