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Receta Creamy Chicken & Chile Enchiladas
by CookEatShare Cookbook

Creamy Chicken & Chile Enchiladas
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Ingredientes

  • 1 lb uncooked chicken breast strips
  • 1 package (8 ounces) cream cheese, cut into strips
  • 1 can (4.5 ounces) Old El Paso minced green chilies
  • 1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
  • 2 cans (10 ounces each) Old El Paso green chile enchilada sauce
  • 3/4 c. shredded cheddar cheese (3 ounces)

Direcciones

  1. Heat oven to 400°F.Lightly grease 13x9x2 inch rectangular baking dish. Cook chicken in 10-inch frying pan over medium-high heat, stirring occasionally, till no longer pink in center.
  2. Add in cream cheese and chiles; reduce heat to medium. Cook and stir till blended and cream cheese is melted.
  3. Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.
  4. Bake 15 to 20 min or possibly till hot and cheese is melted.