Creamy Green Chile Chicken Enchiladas

Name: Creamy Green Chile Chicken Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: 1 lb boneless skinless chicken breasts, cut into 1/2-inch strips; 1 package (8 oz) cream cheese, cut into cubes; 1 can (4 oz) Old El Paso™ Chopped Green Chiles; 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count); 2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce; 3/4 cup from 1 package (7 oz) Old El Paso™ Shredded 3 Pepper Blend Cheese

This Creamy Green Chile Chicken Enchiladas recipe is as delicious as it is impressive, and it couldn’t be easier to make. With the perfect flavor combo, a hint of heat and 3 easy prep steps, you can fire up the recipe and get a crowd-pleasing dinner on the table in just 30 minutes. These chicken enchiladas with creamy green chile sauce are such a surefire winner, you’ll make them again and again.

Prep 15 Minutes

Total Time 30 Minutes

Servings 5

Ingredient List

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1 package (8 oz) cream cheese, cut into cubes
1 can (4 oz) Old El Paso™ Chopped Green Chiles
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
3/4 cup from 1 package (7 oz) Old El Paso™ Shredded 3 Pepper Blend Cheese

Preparation

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook chicken over medium-high heat 7 to 8 minutes, stirring occasionally, until no longer pink in center. Stir in cream cheese and green chiles; 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 cheese. Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

Expert Tips

Chopped tomatoes and fresh cilantro leaves make a great topper to these Creamy Green Chile Chicken Enchiladas.
For best results, pat the chicken slices dry before adding them to the hot skillet.
Add a mild kick to the dish by topping the enchiladas with fresh pico de gallo salsa.

Nutrition

2 Enchiladas Calories 540 (Calories from Fat 280); Total Fat 31g (Saturated Fat 16g ,Trans Fat 1/2g); Cholesterol 115mg; Sodium 1160mg; Potassium 240mg; Total Carbohydrate 36g (Dietary Fiber 0g ,Sugars 5g); Protein 30g
% Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 15%
Exchanges: 2 1/2 Starch; 2 Very Lean Meat; 1 High-Fat Meat; 4 Fat
Carbohydrate Choice: 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet