Creamy Green Chile Chicken Enchiladas
This Creamy Green Chile Chicken Enchiladas recipe is as delicious as it is impressive, and it couldn’t be easier to make. With the perfect flavor combo, a hint of heat and 3 easy prep steps, you can fire up the recipe and get a crowd-pleasing dinner on the table in just 30 minutes. These chicken enchiladas with creamy green chile sauce are such a surefire winner, you’ll make them again and again.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
- 1 package (8 oz) cream cheese, cut into cubes
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
- 2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
- 3/4 cup from 1 package (7 oz) Old El Paso™ Shredded 3 Pepper Blend Cheese
Instructions
- 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 7 to 8 minutes, stirring occasionally, until no longer pink in center. Stir in cream cheese and green 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 cheese. Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.
Cook it from the original
This recipe comes from oldelpaso.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on oldelpaso.com