Creamy Chicken & Chile Enchiladas Recipe

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Category		Entrees - Maindishes
Sub Category		None

Ingredients

	1 lb. uncooked Chicken Breast strips or 1/2 rotisserie chicken
	1 pkg. (8 oz.) cream cheese, softened and cut into cubes
	1 can (4.5 oz.) chopped green chiles
	12 flour tortillas (6 inch from two 8.2 oz. pkgs)
	2 cans (10 oz.) green chile enchiladas sauce
	3/4 c. shredded Cheddar cheese (3 oz.)


Instructions


1. Heat oven to 400 degrees. Spray 13 x 9 inch (3 qt.) glass baking dish with cooking spray.


2. In 10 inch nonstick skillet, cook chicken over med-high heat, stirring occasionally,until no longer pink in center. (Or if using rotisserie chicken heat torn chicken until warm) Stir in cream cheese and chilies, reduce heat to medium. Cook and stir until blended and cream cheese is melted.


3. Spoon chicken filling into tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.


Notes- One of Sarah's favorite.


Serving Suggestions

Serve with Spanish rice.

Originally Submitted 3/14/2012

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