I made these babies for a neighbor once, after the birth of her second child. About a week later, she came by to get the recipe. She raved about how good they were. I had to laugh. I told her our secret, and she couldn't believe it was the recipe straight off the can. Not too long after that, those neighbors moved far away to South Carolina. Well... fast forward several years, and we now live just under an hour away from them. We got together recently for dinner, and she confessed that they were still making these enchiladas, and every time they do, they think of us. Awww. Thank you Old El Paso for helping us to make quite an impression!
Creamy Chicken and Chicken Enchiladas
From Old El Paso
1 pound uncooked chicken breasts, cubed
1 package(8 ounces) cream cheese
1 can (4.5 ounces) Old El Paso chopped green chiles
1 package Old El Paso flour tortillas , soft taco size (10-12 count)
2 cans (10 ounces each) Old El Paso green chile enchilada sauce (mild)
3/4 cup shredded cheddar cheese
Preheat oven to 400 degrees. Cook the chicken in a pan over medium-high heat until cooked through.
Cut the cream cheese into chunks and add to the chicken, along with the green chiles. Reduce the heat to medium, and stir until the cream cheese is melted and everything is blended.
Spoon chicken filling onto tortillas; roll up and place seam side down in a lightly greased 9x13 baking dish. Pour the 2 cans of enchilada sauce over the top, and sprinkle with cheese.
Bake 15 -20 minutes or until hot and cheese is melted.
We usually make these with whole wheat tortillas. My husband would rather have them with regular flour tortillas, but they are still excellent with the whole wheat tortillas. I like to add a small amount of taco seasoning to the chicken when it is cooking. We also use a Mexican blend of shredded cheese, instead of just cheddar...and if I must admit, it is probably more than 3/4 cup!
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