Bill makes the most incredible enchiladas! Here’s his recipe…
1 lb. uncooked chicken breast strips
1 8 oz. pkg of cream cheese, cut into cubes
1 pkg of 6 inch flour tortillas
2 cans of either red or green chile enchilada sauce
3/4 cup shredded cheddar cheese
1. Heat oven to 400 degrees. Lightly grease 13×9 inch glass baking dish.
2. In 10 inch skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Add cream cheese; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15-20 minutes or until hot and cheese is melted.
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