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Sunday, March 13, 2011

Cream Cheese Chicken Enchiladas

I made these for dinner a few weeks ago for dinner and my family was fighting over the leftovers the next day. This is another new one from my ward cookbook. Thanks Kristy.

1 lb cooked chicken shredded
8 oz cream cheese
4.5 oz green chilies
12 flour tortillas
20 oz green enchilada sauce
1 c. shredded cheese

Preheat oven to 400. Mix cooked chicken, cream cheese and green chilies in saucepan, heat over medium until blended. Pour some enchilada sauce into shallow dish and dip tortillas in sauce then fill with chicken picture. Place in 9x13 pan, pour enchilada sauce over top and sprinkle with cheese. Bake for 15-20 minutes until bubbly.

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