Mexican

Chicken and Cream Cheese Enchiladas is for Dinner.

Chicken and Cream Cheese Enchiladas takes 30 minutes to prepare.

Chicken and Cream Cheese Enchiladas takes 30 minutes to cook.

Chicken and Cream Cheese Enchiladas makes 8 servings.

The ingredients for Chicken and Cream Cheese Enchiladas are:

2 8 ounce packages of cream cheese
1.75 chicken breasts
6 Mission Fajita Grande Flour Tortillas (8 inches)
1 10 oz can Old El Paso Red Medium Enchilada Sauce
1 10oz can Old El Paso Green Chili Enchilada Sauce
1/2 Can chopped green chilis
8 ounces of shredded great value fiesta cheese (weighed; it comes to about 2.25 cups in the measuring cup if you just toss it in and don't squish it)

Here is how you make Chicken and Cream Cheese Enchiladas:

Makes 8 4inch pieces when made in an 8 x 11 pan. Served casserole style, but you could eat it as an enchilada, though would only be 6 servings instead. Boil chicken to cook it before putting it into cream cheese.Shred cooked chicken. Mix cream cheese, chicken and green chilis together.Put creamcheese chicken mixture into tortillas (they will be really full) and put into pan. Pour enchilada sauces over tortillas and work down in between. Cover with fiesta cheeseBake for 30 minutes or until cheese is lightly browned. The chicken is already cooked so you are mostly warming up the cheese.Number of Servings: 8Recipe submitted by SparkPeople user RANNVEIGS.

The nutritional information for Chicken and Cream Cheese Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 437.0

• Total Fat: 27.6 g
• Cholesterol: 105.0 mg
• Sodium: 978.9 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 0.7 g
• Protein: 21.9 g

Chicken and Cream Cheese Enchiladas is Mexican cuisine.