Creamy Enchiladas
1 lb uncooked chicken breast
1 package cream cheese (8 oz) cut into cubes
1 can chopped green chiles (4.5 oz)
1 package flour tortillas for soft tacos and fajitas (8.2 oz) (6 inch)
2 1/4 cups green chile enchilada sauce (28 oz can)
3/4 cup shredded cheddar cheese.
1. Heat over to 400 degree F. Spray cooking spray in 13 x 9 inch glass baking dish.
2. Bake chicken until no longer pink in the middle. (Approx. 30 mins to an hour depending on thickness of breast. I used then breast and it took 30 mins.
3. Shred chicken
4. Add chicken, cream cheese and green chiles to skillet over medium heat. Cook until cream cheese is melted and blended well.
5. Fill tortillas and place seam side down in backing dish. Pour enchilada sauce over top and sprinkle cheese to cover.
6. Bake 15 mins - 20 mins or until cheese is melted.
Makes about 10 enchiladas.
I doubled this recipe and kept extra to eat without the sauce. This was very good. Hope someone tries and comments below if they like it.
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