Creamy Chicken & Chile Enchiladas

Another quick and easy recipe that the whole family loves. I like pairing this main dish with a side of Spanish Rice and Black Beans. I will toss a few sliced avocados on top as well  if I have them on hand which just adds a little something extra to an already great recipe.


1 lb uncooked chicken breasts, cut into pieces
1 package (8oz) cream cheese , cut into cubes
1 can (4.5oz) chopped green chilis
1 package flour tortillas
2 cans green chili enchilada sauce
¾ cup shredded cheese

Preheat oven to 400 degrees. Spray 13×9 glass baking dish with cooking spray.
Cook Chicken over medium/high heat in a skillet; stirring occasionally, until no longer pink in center
Stir in cream cheese and chilis; reduce to medium heat, cook & stir until blended and cheese is melted
Spoon chicken filling into tortillas
Rollup and place seam sides down in baking dish.
Pour Enchilada Sauce over top
Sprinkle with cheddar cheese
Bake 15-20 mins or until hot & Cheese is melted
Let sit for 5 mins before serving

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