Friday, June 1, 2012

Super Easy & Delicious Chicken Enchilada Recipe

Here is my super simple recipe I use for Chicken Enchiladas. Every time I have ever made them for my family or guests, there is NO leftovers. This is not a recipe I came up with by the way,

These are different than the chicken enchiladas you would order at a restaurant but they are very tasty :)


1 lb boneless, skinless chicken breasts (can use leftover rotisserie chicken)
2-10 oz cans Old El Paso Green Chile Enchilada Sauce
1-4.5 oz can of chopped green chiles
1-8 oz package of cream cheese, cut into chunks (can use reduced fat)
1-12 count soft taco flour tortillas
1 1/2 c. shredded fiesta or Mexican blend cheese


Preheat oven to 400 F

Cook chicken breasts in skillet or oven until done (no pink and juices run clear), however you prefer. I like to cook mine in my George Foreman knock-off grill. It takes about 9 minutes. Shred chicken, put in skillet on medium heat, add cream cheese and green chilis. Heat until cream cheese is melted.

Lightly grease or use cooking spray in a 13x9 inch baking dish. Spoon chicken mixture into tortillas, roll up and put seam side down in baking dish. Evenly pour 2 cans of enchilada sauce over top, then sprinkle with cheese. You can use less cheese if you like, we just like ours cheesy :)

Bake for 15 minutes.

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