~ CREAMY CHICKEN & CHILE ENCHILADAS ~

~ CREAMY CHICKEN & CHILE ENCHILADAS ~
1 POUND CHICKEN BREAST STRIPS COOKED
1 (8 0Z) PKG. CREAM CHEESE, CUT INTO CUBES
1 (4.5 OZ) CAN CHOPPED GREEN CHILIES
1 (12 CT) PKG. OF TORTILLAS
2 (10 OZ) CANS EL PASO GREEN CHILIE ENCHILADAS SAUCE
¾ CUP SHREDDED CHEDDAR CHEESE

HEAT OVEN TO 400.
TO COOKED CHICKEN ADD CUBED CREAM CHEESE AND CHILIES.
COOK AND STIR OVER MEDIUM HEAT. HEAT TILL WELL BLENDED.
SPOON ENCHILADA FILLING INTO TORTILLAS, ROLL UP AND PLACE SEAM DOWN IN LIGHTLY GREASED 9 X 13 PAN.
POUR ENCHILADAS SAUCE OVER TOP, SPRINKLE WITH CHEESE, AND BAKE FOR 15 - 20 MINUTES.