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Ingredients
- 1 lb uncooked chicken breast strips
- 1 package (8 ounces) cream cheese, cut into strips
- 1 can (4.5 ounces) Old El Paso minced 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 c. shredded cheddar cheese (3 ounces)
Directions
- Heat oven to 400°F.Lightly grease 13x9x2 inch rectangular baking dish. Cook chicken in 10-inch frying pan over medium-high heat, stirring occasionally, till no longer pink in center.
- Add in cream cheese and chiles; reduce heat to medium. Cook and stir till 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 min or possibly till hot and cheese is melted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 206 | 70% |
| Total Fat 23.24g | 29% |
| Saturated Fat 11.88g | 48% |
| Trans Fat 0.07g | |
| Cholesterol 95mg | 32% |
| Sodium 248mg | 10% |
| Potassium 234mg | 7% |
| Total Carbs 2.69g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.81g | 1% |
| Protein 18.57g | 30% |
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