Cream Cheese Green Chicken Enchilada's
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 3 chicken breasts
- 2 (453.59 g) package cream cheese (you can use 1/3 less fat if desired)
- 2 (566.99 g) can green enchilada sauce
- 2 (226.79 g) can mild chiles
- burrito-size flour tortilla
- 473.18 ml cheddar cheese, shredded
directions
- Preheat oven to 350.
- Cube chicken and brown in deep skillet.
- Add the chilies and cream cheese to the pan with the chicken. Cook until cheese is thoroughly melted.
- Spray a 9x13" pan with cooking spray.
- Put a little of the green enchilada sauce on the bottom of the 9x13" pan. (about half of one can or so).
- Spoon chicken mixture into tortilla's and roll them up like burritos. (you can close the ends or leave them open it doesn't matter much.) Place them in the 9x13" pan.
- Pour the rest of the green enchilada sauce over the rolled enchiladas.
- Sprinkle with the shredded cheese.
- Bake for 35-45 min or until heated through.
- Let sit 5-10 minutes before serving.
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Reviews
-
To: GreenThumb;BlackToast The lower fat cream cheese might very well be the culprit. It's a different consistancy and taste than the full fat cream cheese. I make this quite a bit and it's never felt thick or sticky to me. Try it with full fat cc and see how it works for you. Did you also fry the tortillas before you baked them? Good luck. :)