Creamy Chicken Enchiladas

An adaptation of what was on the Old El Paso green enchilada sauce can. Surprisingly good!

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Preheat oven 400*.
  • Heat olive oil in skillet and add diced onion, then garlic.
  • While onion is cooking, shred rotisserie chicken. Add chicken, green chilies and cream cheese to skillet. Stir well to combine as the cream cheese melts.
  • Once cheese is melted, remove from heat.
  • Spoon chicken filling in each tortilla, rolling it up and placing in a 9x13 pan, seam-side down. Once pan is filled with rolled enchiladas, pour enchilada sauce on top and sprinkle with cheese.
  • Bake 20 minutes, until cheese is melted and sauce is bubbling.
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RECIPE MADE WITH LOVE BY

@newspapergal
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@newspapergal
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"An adaptation of what was on the Old El Paso green enchilada sauce can. Surprisingly good!"
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  1. newspapergal
    An adaptation of what was on the Old El Paso green enchilada sauce can. Surprisingly good!
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