Creamy Chicken & Chile Enchiladas

(1)
  1 reviews
  • 15|min prep time
  • 30|min total time
  • 6 ingredients
  • 10 servings

1
lb uncooked chicken breast strips
1
package (8 oz) cream cheese, cut into cubes
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (10.5 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
2
cans (10 oz each) Old El Paso™ green chile enchilada sauce
3/4
cup shredded Cheddar cheese (3 oz)

Directions

  1. 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 2 In 10-inch nonstick 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.
  3. 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. Bake 15 to 20 minutes or until hot and cheese is melted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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