Tuesday, October 26, 2010

Creamy Chicken and Chile Enchiladas

Makes 12 enchiladas
1 lb Chicken Breast (or 4 good sized c.breasts)
1 Package (8 oz) Cream Cheese, cut into cubes (or I prefer about 1/2 container of sour cream instead)
2 cans chopped Green Chilies
1 Package 6 in flour tortillas (or corn tortillas, I prefer corn)
2 Cans Green Chile Enchilada Sauce
3/4 C. Shredded Cheddar Cheese

Heat oven to 400 degrees. Spray 9"x 13" baking dish with cooking spray. Cook chicken (you can either cook it raw like this, or I put mine in the crockpot till it is done, shred it and put it in the skillet) Stir in cream cheese (or sour cream) and chilies. Cook till done and cr. cheese is melted.

Put onto tortillas and put into pan. Pour the enchilada sauce over them, and sprinkle cheese on top.

Bake for 15 to 20 minutes