Creamy Chicken & Chile Enchiladas

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!

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

10

enchiladas

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)
  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.
Makes 10 enchiladas

Nutrition Information:

1 Serving (1 enchilada)
  • Calories 280
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 7g,
    • Trans Fat 1g),
  • Cholesterol 60mg;
  • Sodium 550mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 16g;
Percent Daily Value*:
    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.