Creamy Chicken & Chile Enchiladas

These enchiladas could not get any easier; they are sure to be a family favorite that will get requested again and again!

  • prep time 15 min
  • total time 30 min
  • ingredients 6
  • servings 10

Ingredients

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)
  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 enchilada
    Calories
    280
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    550mg
    550%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    4%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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