Creamy Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4.5 ounce(s) can chopped green chilis |
1 pound(s) chickien breasts, cubed |
8 ounce(s) cream cheese, cubed |
12 flour tortillas |
2 can(s) green chili enchilada sauce |
3/4 cup(s) shredded cheddar cheese |
Directions:
1. Heat oven to 400 degrees. Cook chicken over medium heat until thoroughly cooked. (or use breasts that previously grilled and chopped). Add cream cheese and chilis. Cook and stir until cream cheese is melted and heated through. Spoon enchilada filling onto tortillas (sometimes I put cheese in the tortilla), roll up and place seam side down in a lightly greased 13x9 inch pan. Pour enchilada sauce over top (and use just one can if you want), sprinkle with cheese. Bake 400 degrees for 15 - 20 minutes
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