Creamy Green Chile Chicken Enchiladas

Name: Creamy Green Chile Chicken Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips; 1 package (8 oz) cream cheese, cut into cubes; 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles; 1 package (8.2 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 Old El Paso™ Shredded 3 Pepper Cheese Blend (3 oz)

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 5

Author : Old El Paso

Ingredients

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1 lb boneless skinless chicken breasts, cut into 1/2-inch strips1 package (8 oz) cream cheese, cut into cubes1 can (4.5 oz) Old El Paso™ Chopped Green Chiles1 package (8.2 oz) Old El Paso™ Flour Tortillas For Soft Tacos & Fajitas (6 inch)2 cans (10 oz each) Old El Paso™ Green Chile Enchilada Sauce3/4 cup Old El Paso™ Shredded 3 Pepper Cheese Blend (3 oz)

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Instructions

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Step 1

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Step 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.

Step 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.