I found this on the side of the enchilada sauce can. Simple and hubby-approved. That means it’s a keeper.
1 lb uncooked chicken breast strips
1 pkg (8 oz) cream cheese, cubed
1 can (4.5 oz) chopped green chiles
12 (6 inch) flour tortillas
2 cans (10 oz each) green chile enchilada sauce
3/4 c shredded cheddar cheese (3 oz)
Heat oven to 400. Lightly grease 13×9 glass baking dish. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink. 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 sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15-20 minutes or until hot and cheese is melted.
Makes 12 enchiladas.
*I used 6 bigger tortillas.
*I had some leftover peppers and onions, so I threw those in. I wish I’d had more, they were really good in the filling.
