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Creamy Chicken & Chile Enchiladas Recipe

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This recipe for Creamy Chicken & Chile Enchiladas, by , is from The Kleymann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger & Carmen Hulbert
Added: Thursday, October 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound uncooked chicken breast strips,1 package (8 ounces) cream cheese cut into strips,1 can (4.5 ounces) Old El Paso chopped green chilies, 1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas, 2 cans (10 ounces each) Old El Paso green chile enchilada sauce,
3/4 cup shredded cheddar cheese (3 ounces)

Directions:
Directions:
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add 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 side 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.


Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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