Monday, August 23, 2010

Creamy Chicken Enchiladas

5 out 5 people in my house liked dinner tonight. That's rare. ;) Now, that's a recipe worth sharing!

Creamy Chicken Enchiladas
2 c. cooked shredded chicken breast
1 (8 oz) pkg cream cheese
1 (4 oz) can diced green Chilies
2 c. shredded Mexican style cheese
1 rounded T. dried onions
8-10 medium flour tortillas
1 (10 oz) can mild green enchilada sauce

Combine chicken, cream cheese, green Chilies, and onions in skillet on med-low heat. Cook until thoroughly mixed and creamy.

Place a pinch of shredded cheese (I did more than a pinch, because we LOVE cheese) and an even amount of mixture in each tortilla and roll.

Place rolled tortillas in 9x13 baking pan.
Pour enchilada sauce evenly over tortillas. Cover with remaining shredded cheese.

Bake at 350 degrees for 15 to 20 minutes or until bubbly. ENJOY!! This would be a great meal for your group at Maple Memories!


  1. Yum! I have a similar recipe that uses red enchilada sauce over the top and 1 cup salsa in the filling.

  2. Yummy!! gonna have to give this recipe a try.

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