Tuesday, February 10, 2009

Creamy Chicken and Chile Enchiladas

Creamy Chicken and Chile Enchiladas
from Sweets by Sarah

1 lb chicken breasts
8 oz cream cheese
4.5 oz can chopped green chiles
12 flour tortillas
2 10 oz cans green chile enchilada sauce
3/4 c shredded cheese

1. Preheat oven to 400 degrees.
2. Cook and either cube or shred chicken.
3. Put cream cheese and chiles in a saucepan with cooked chicken. Cook and stir over medium heat until blended.
4. Spoon filling onto tortillas.
5. Roll up and place seam side down in a 13x9 in baking dish.
6. Pour sauce over top of rolled enchiladas.
7. Sprinkle with cheese and back for 15-20 minutes.

No comments: