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Creamy Chicken & Chile Enchiladas

These enchiladas could not get any easier; they are sure to be a family favorite that will get requested again and again!

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 (3) 3 Reviews
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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 10

Ingredients

1
lb uncooked chicken breast strips
1
package (8 oz) cream cheese, cut into cubes
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (10.5 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
2
cans (10 oz each) Old El Paso™ green chile enchilada sauce
3/4
cup shredded Cheddar cheese (3 oz)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 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.
  • 3 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.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 enchilada
Calories
280
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
60mg
60%;
Sodium
550mg
550%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
10%;
Iron
6%;
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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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