CREAMY CHICKEN & CHILE ENCHILADAS

CREAMY CHICKEN & CHILE ENCHILADAS


1 pound uncooked chicken breast strips

1 package (8 ounces) cream cheese, cut into strips

1 can (4.5 ounces) chopped green chilies

1 package (12 count) flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) green chile enchilada sauce

3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400°F.

Lightly grease 13x9x2 inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and 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 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.

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