Creamy Chicken and Chile Enchiladas

 

My roommate in college introduced me to this recipe a few years ago. She had several of our college friends over to her house for dinner and she made us this delicious dish. It has since become a monthly meal in our home now. It is so easy to make that you easily find your self throwing this together often. This is a dish that seems to get better over time, so I will make it ahead of time and freeze it or let it sit in the fridge for a couple of hours before throwing it in the oven.

I love serving these enchiladas with Spanish rice, guacamole, salsa & chips. And if it's a Friday night I like making margarita's!! :) Enjoy!!


Ingredients:

1 lb uncooked chicken breast strips
1 package (8oz) cream cheese, cup into cubes
1 can (4.5 oz) Old El Paso chopped green chiles (I use two because we like extra spice)
1 package (10.5oz) Old El Paso flour tortillas for soft tacos and fajitas (6 inch)  (I use corn)

2 cans (10oz each) Old El Paso green chile enchilada sauce

3/4 cup shredded Cheddar cheese (3oz)

 

Directions:

1. Heat oven to 400 degrees F. Spray a 13x 9 inch glass baking dish with cooking spray.

2. In a skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. (I slow cook chicken breasts ahead of time and season with Rotel. I then freeze and use on recipes like these.)  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 (we like a lot). Bake 15 to 20 minutes or until hot and cheese is melted.

Makes 12 enchiladas

Source: Old El Paso