Tommy Cooke
1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into strips
1 can (4.5 ounces) Old El Paso chopped green chilies
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400°F.

Lightly grease 13x9x2 inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.
about 3 months ago · Report

Amy Shaffer Putnam
WOW! I think I'm going to make this for dinner tonight! It's cooled off here in LA & we have frozen homemade green chile sauce in our freezer along with cut-up cooked chicken. Will need to run out for the cream cheese, but this really is appealing to me!!
about 3 months ago · Report

Tommy Cooke
I hope you will let me know, as I really enjoy this dish and it is easy to make as well. I look forward in hearing from you Amy.... Tom
about 3 months ago · Report

Amy Shaffer Putnam
I was delish!! Next time I think I'll do 1/2 cream cheese & 1/2 sour cream. I like the bite of sour cream but the cheesy creaminess of cream cheese. We ate it right up! And, of course, we used frozen roasted Hatch green chile. And our homemade chile sauce from our frozen Hatch green chile. Have to get that stuff out of the freezer & eaten because we're getting our next bushel shipment Aug. 20 direct from Hatch/Deming!
about 2 months ago · Report

Tommy Cooke
Let me know how it turns out Amy when you use half the amount.... I am very happy you liked it.
about 2 months ago · Report

Diane Montez-Dunbar
Oh my gosh...I am so going to try this recipe!
about 2 months ago · Report

Alice Tallmadge Jones
Tried this last night with the 1/2 cream cheese and 1/2 sour cream as Amy suggested. Also added a little garlic salt and twice as much chile. It was WONDERFUL! And so easy! Thanks for sharing!
about a month ago · Report

Tommy Cooke
I am happy to hear from those who are enjoying this recipe.