Creamy Chicken Enchiladas

Yield: 8 servings
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  • 1 pound(s) cooked chicken cubed
  • 8 ounce(s) cream cheese cut into cubes
  • 4.5 ounce(s) can chopped green chilies
  • 12 corn tortillas
  • 2 can(s) 10 oz green chilie enchilada sauce or one large can
  • 1 cup(s) shredded cheddar cheese


  1. Preheat oven to 350 degrees. Spray 9"x13" baking pan with cooking spray.
  2. Warm chicken, cream cheese and chilies on the stovetop. Stir and cook until cheeses are melted.
  3. Spoon some of the enchilada sauce in a thin layer on bottom of baking dish. Warm tortillas in microwave.
  4. Spoon chicken mixture into tortillas, roll up and place in baking pan. Pour enchilada sauce over top; sprinkle with cheese.
  5. Bake 20-30 minutes, until hot and bubbly.
December 2013

This recipe is a personal recipe added by CynthMic and has not been tested or endorsed by MyRecipes.

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