I would prefer this recipe with regular Enchilada sauce and pepper jack cheese or any other white cheese on top. All cream cheese is the same thing so is cheese your not getting any difference when you buy name brand compared to off brand. It's better to buy off brand when it comes to dairy's plus you won't have to pay as much, they melt the same. Philly cream cheese was on sale so when I can I buy branded sometimes.
I got chicken on sale for 2.81 for a Pound of two breast I used which the add said 1.69 a pound. Their wasn't any difference in price for the cream cheese you can usually squeeze one into your budged for 2 dollars. The tortillas I used Chi chi's brand which allowed me to get 2 packages for 4 dollars. The green chilli can is under a dollar where I shopped it was Price Chopper. The green Chile sauce was a big one Id pay just as much for two cans as I would buying the Value one so I bought the Value Old Elpaso Green Chile Sauce.
Mind you that Walmart is way cheaper with everything. The cheese I shred myself it's not as processed that I know of. I usually buy a big block of cheese that is 24 oz for $6.51 which is usually off brand Best Choice. If you didn't buy the big block you could be spending 3 dollars on 8 oz of cheese or less If you buy the bagged cheese. If you went to Aldi's you could save yourself 5 dollars off the 12 dollar price. For your start you need some Chicken cut up into little strips. I prefer chicken that is fresh over frozen in the freezer aisle that who knows what it has in it or how it's made or prepared.
Preheat oven to 400 -F
|Butter the Pan|
|Cut the Cream cheese in squares open cans with can opener.|
|Once Chicken is no longer pink add the Green Chilies and Cream cheese to the pan.|
|This is what it should look like in the pan when ready to stuff into tortillas. Fill Tortillas with mixture.|
|Put in a greased long deep glass pan. Fold together tortillas like making a burrito ,Than add Green chili sauce on top.|
|Add your shredded Cheese.|
|All Melted and done at 20 minutes A meal under 12 bucks or less.|
|Enjoy! For your added convenience is the recipe.|
CREAMY CHICKEN & CHILE ENCHILADAS
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.
Submitted by: Old El Paso
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