Creamy Chicken & Chile Enchiladas

This was shared with my by my beautiful friend Teresa (hey girl!).  It is from her friend Julia.


1 pound chicken or 1 large can of chicken meat
8 ounce cream cheese cut into cubes
1 can (4.5 ounces) Old El Paso chopped green chiles
1 package (12 count) flour tortillas
2 cans (10 ounces each) green chile enchilada sauce
¾ cup shredded cheddar cheese (3 ounces)


Heat oven to 400 degrees.  Lightly grease 13x9x2 inch baking dish.

Cook chicken in 10 inch skillet over medium-high heat, stirring occasionally.

Add cream cheese and chiles; reduce heat to medium.  Cook & stir until blended and until cream cheese is melted. 

Spoon chicken filling onto tortillas; roll up and place seam side 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.

Thanks Teresa – they sound goooooood!  🙂 🙂 🙂

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