Creamy Chicken and Chile Enchiladas
1 lb. uncooked chicken breast strips
1 pkg. (8 oz) cream cheese, cut into cubes (I only had about 5-6 oz...was fine)
1 can (4.5 oz) Old El Paso chopped green chiles
12 Old El Paso flour tortillas for soft tacos (I used Archer Farms multigrain)
2 cans (10 oz) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (I used more...so does Anna, I think)
1. Heat oven to 400F. Spray a glass 13x9-inch with cooking spray.
2. In 10" nonstick skillet, cook chicken over med-high heat, stirring occasionally, til no longer pink in center. Stir in cream cheese and chiles; reduce to medium heat. Cook and stir until
blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas; roll up and place seam sides down in pan. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15 to 20 minutes or til hot and cheese is melted. Makes 12 enchiladas