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Creamy Chicken & Chile Enchiladas

creamy chicken & chile enchiladas Entree Mexican
Creamy Chicken & Chile Enchiladas
  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 10

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

April 18, 2018

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)

Steps

Hide Images
  • 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 Facts

Serving Size: 1 enchilada
Calories
280
Calories from Fat
140
% Daily Value
Total Fat
15g
24%
Saturated Fat
7g
36%
Trans Fat
1g
Cholesterol
60mg
21%
Sodium
550mg
23%
Potassium
120mg
3%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
0g
Protein
16g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • These cream cheese chicken enchiladas are a step up in flavor, featuring Old El Paso™ green chile enchilada sauce and chopped green chiles. Not a fan of spice? Don’t worry. The cream cheese helps to settle the zing of the green chiles without taking away the flavor. Did you know the history of enchiladas dates back to the 19th century? The first Mexican cookbook, El cocinero mexciano (“The Mexican Chef”), published in 1831 included recipes for enchiladas. Chicken not really your protein of choice? That’s okay! Check out how to make beef enchiladas or our top enchilada recipes for further inspiration.

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