Creamy Chicken & Chile Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 336.3
- Total Fat: 19.4 g
- Cholesterol: 51.2 mg
- Sodium: 949.9 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 1.0 g
- Protein: 11.7 g
View full nutritional breakdown of Creamy Chicken & Chile Enchiladas calories by ingredient
Introduction
I've never met a person who doesn't love these! I've never met a person who doesn't love these!Number of Servings: 8
Ingredients
-
1 lb uncooked chicken breast strips
1 package (8 oz) cream cheese, cut into cubes
1 can (4 oz) chopped green chiles
8 6" flour tortillas
2 cans(10 oz each) green chile enchilada sauce
1 cup shredded cheddar cheese
Directions
51. Heat oven to 420degrees F. Spray a 13x9inch(3-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in the center. Stir in cream cheese and chiles; reduce 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.
Makes 8 Enchiladas
2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in the center. Stir in cream cheese and chiles; reduce 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.
Makes 8 Enchiladas