Tuesday, March 3, 2009

Cream Cheese Enchiladas

1 lb. boneless, skinless chicken breasts
8 oz. cream cheese
1 can green chilies
6 tortillas
2 cups sliced cheddar cheese mix

Preheat oven to 375°F.

Cut chicken into 1- inch pieces. Cook in skillet until white on all sides.

Add cream cheese and cook until melted. Add chilies.

Spoon into tortillas; roll and place in a 9 x 13 – inch baking dish.

Sprinkle with cheese. Bake for 15 – 20 minutes.

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