Creamy Green Chile Chicken Enchiladas
This recipe was originally created and published by Old El Paso and has been approved for use on our site. See the original recipe on OldElPaso.com
Recipe - The Fresh Grocer - Corporate
Creamy Green Chile Chicken Enchiladas
Prep Time15 Minutes
Servings5
Cook Time30 Minutes
0Ingredients
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1 package (8 oz) cream cheese, cut into cubes
1 can (4 oz) Old El Paso™ Chopped Green Chiles
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
¾ cup from 1 package (8 oz.) Mexican Style Shredded Cheese
Directions
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, cook chicken over medium-high heat 7 to 8 minutes, stirring occasionally, until no longer pink in center. Stir in cream cheese and green 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 sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.
Expert Tips (Optional)
- Chopped tomatoes and fresh cilantro leaves make a great topper to these Creamy Green Chile Chicken Enchiladas.
- For best results, pat the chicken slices dry before adding them to the hot skillet.
- Add a mild kick to the dish by topping the enchiladas with fresh pico de gallo salsa.
Nutritional Information
- 2 Enchiladas Calories 540 (Calories from Fat 280); Total Fat 31g (Saturated Fat 16g ,Trans Fat 1/2g); Cholesterol 115mg; Sodium 1160mg; Potassium 240mg; Total Carbohydrate 36g (Dietary Fiber 0g ,Sugars 5g); Protein 30g
- % Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 15%
- Exchanges: 2 1/2 Starch; 2 Very Lean Meat; 1 High-Fat Meat; 4 Fat
- Carbohydrate Choice: 2 ½
*Percent Daily Values are based on a 2,000 calorie diet
15 minutes
Prep Time
30 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Grade A Boneless Skinless Chicken Breasts, 1.5 Pound
$7.49 avg/ea$4.99/lb
Bowl & Basket Plain Cream Cheese, 8 oz, 8 Ounce
On Sale! Limit 4
$1.99 was $2.19$0.25/oz
Old El Paso Peeled Chopped Green Chiles, 4.0 oz, 4 Ounce
$4.49$1.12/oz
Old El Paso Flour Tortillas for Soft Tacos and Fajitas, 10 count, 8.2 oz, 8.2 Ounce
$3.19$0.39/oz
Old El Paso Green Chile Enchilada Sauce, 10 oz, 10 Ounce
$3.29$0.33/oz
Bowl & Basket Finely Shredded Mexican Style Blend Cheese, 8 oz, 8 Ounce
On Sale! Limit 4
$1.99 was $2.31$0.25/oz
Nutritional Information
- 2 Enchiladas Calories 540 (Calories from Fat 280); Total Fat 31g (Saturated Fat 16g ,Trans Fat 1/2g); Cholesterol 115mg; Sodium 1160mg; Potassium 240mg; Total Carbohydrate 36g (Dietary Fiber 0g ,Sugars 5g); Protein 30g
- % Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 20%; Iron 15%
- Exchanges: 2 1/2 Starch; 2 Very Lean Meat; 1 High-Fat Meat; 4 Fat
- Carbohydrate Choice: 2 ½
*Percent Daily Values are based on a 2,000 calorie diet
Directions
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, cook chicken over medium-high heat 7 to 8 minutes, stirring occasionally, until no longer pink in center. Stir in cream cheese and green 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 sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.
Expert Tips (Optional)
- Chopped tomatoes and fresh cilantro leaves make a great topper to these Creamy Green Chile Chicken Enchiladas.
- For best results, pat the chicken slices dry before adding them to the hot skillet.
- Add a mild kick to the dish by topping the enchiladas with fresh pico de gallo salsa.