(Serve with shredded lettuce, tomato, sour cream and sliced avocados)
| 1 lb. uncooked chicken breast cut up into bite size pieces
1 pkg. (8 oz.) cream cheese, cut into cubes 1 can (4.5 oz.) chopped green chilies |
12 flour tortillas
2 cans (10 oz.) Old El Paso green Chile enchilada sauce 1 cup shredded Cheddar cheese |
- Heat oven to 400°. Spray a 13×9-inch glass baking dish with cooking spray.
- Cook chicken over med-high heat, stirring occasionally, until no longer pink in center. Stir in cream cheese and chilies; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
- Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15-20 mins. Or until hot and cheese is melted. Serve with sour cream as desired.
