"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for CREAMY CHICKEN & CHILE ENCHILADAS, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, October 17, 2007


1 pound uncooked chicken breast strips OR 2 cans cooked chicken
1 package (8 ounces) cream cheese, cut into strips (may use reduced fat or nonfat)
1 can (4.5 ounces) Old El Paso chopped green chilies (or 2 if you prefer)
1 package (10-12 count) flour tortillas, soft taco size
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
1 cup shredded cheddar cheese or Mexican blend cheese

Heat oven to 400 degrees.

Lightly grease 13x9x2-inch retangular baking dish or line it with Reynolds Release. Pour most of a can of enchilada sauce onto the bottom of the dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center. If using canned chicken, skim off fat and pour off some of the broth then warm it in skillet. (I like to spice up chicken with taco seasoning at this point.)

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 cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.

Note: If you don't have cream cheese handy, use sour cream or 1 can of cream of chicken soup and reduce broth.




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