Creamy Chicken And Chile Enchiladas

1. 1

   Heat oven to 400 f. Spray 13X9 inch (3-quart) glass baking dish with cooking spray

2. 2

   In 10 inch nonstick skillet, cook chicken over medium high heat, stirring occasionally, until no longer pink in the center. Stir in cream cheese and chiles, reduce heat to medium. Cook and stir until blended and cream cheese is melted. I add jalapeno slices, onion, garlic and hot sauce to the mixture.

3. 3

   Spoon chicken filling onto tortillas; roll up and place seam down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.