These enchiladas could not get any easier; they are sure to be a family favorite that will get requested again and again!
lb uncooked chicken breast strips
package (8 oz) cream cheese, cut into cubes
can (4.5 oz) Old El Paso™ chopped green chiles
package (10.5 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
cans (10 oz each) Old El Paso™ green chile enchilada sauce
cup shredded Cheddar cheese (3 oz)
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, stirring occasionally, until no longer pink in center. Stir in 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 to 20 minutes or until hot and cheese is melted.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 enchilada
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.