Green Chile Chicken Enchiladas

1. 1

   Preheat oven to 375.

2. 2

   Over medium-high heat, cook and cube the chicken breasts in a medium sautee pan.

3. 3

   Put the cubed cream cheese and green chiles in with the cooked chicken.

4. 4

   Let the cream cheese melt and get bubbly, cooking over medium-high heat for 5-7 minutes.

5. 5

   Put the filling evenly into each tortilla, rolling them, and placing them seam down in a 9 by 13 pan, putting them together as close as possible.

6. 6

   Pour the green chile sauce evenly over the filled tortillas, followed by the cheese.

7. 7

   Bake for 15- 20 minutes, or until the cheese is melted and bubbly.

8. 8

   Garnish with the cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.