Creamy Chicken & Chile Enchiladas

Every once in awhile we get hungry for something different from the usual routine. One dish we love in this house is Old El Paso Creamy Chicken & Chile Enchiladas. I found the recipe years ago on a can of  their Green Chile Enchilada Sauce. If you like a change of pace, and like Mexican food (yummy tacos, lol) then this recipe will soon become a favorite. Not only is it great tasting, but it is relatively easy and fast to throw together. Left overs heat up quickly in the microwave and taste just as good as the day the dish was made. Another plus is that you can either freeze it once assembled, or after it is baked and cooled. Making a double batch saves time when you freeze half for another meal. You can thaw it over night in the fridge and bake in pre-heated oven for about 30 minutes, or stick frozen pan in oven, make sure you allow extra baking time.                                   

CREAMY CHICKEN & CHILE 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
12 Old El Paso flour tortillas for soft tacos & Fijitas (6 inch; from two 8.2 oz. packages)
2 cans (10 oz. each) Old El Paso green chile enchilada sauce
3/4 cup shredded Cheddar cheese (3 oz.)

Heat oven to 400 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In a 10-inch non-stick 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.
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.
Yield: 12 enchiladas

I have used Schwan's seasoned chicken strips as a substitute. I have also bought boneless, skinned chicken breasts and sliced them into strips. Instead of the smaller flour tortillas I have used the larger ones (10 inch) and you will be able to get about 8 of them in the 13x9 inch pan. Top it off with a bit of sour cream, or taco sauce if you desire. Enjoy ♥