Creamy Chicken & Chile Enchiladas
1lb chicken breast, cooked & chopped
1-8oz pkg cream cheese, cut into cubes
1-4.5oz can chopped green chiles
1 pkg 12ct flour tortillas
2-10oz cans enchilada sauce
3/4 cup shredded cheese
Heat oven to 400 degrees. Mix cheese and chiles with cooked chicken into a medium saucepan. Cook & stir over medium heat until blended. Spoon enchilada filling onto tortilla; roll up and place seam-side down into lightly greased 13x9-inch baking dish. Pour enchilada sauce over top; sprinkle with shredded cheese. Bake for 15-20 minutes.
If freezing: Prepare as directed except do not bake. Enchiladas should be placed into an aluminum disposable baking dish. Cover with foil and freeze. Thaw 48 hours in fridge. Before baking, remove foil and make a "tent" by placing loosely over baking dish. This keeps the cheese from all sticking to to the foil. Bake in 400 degree oven for 30-40 minute. Baking time is increased because the food will be cold coming out of the fridge.
Hubs loves this meal. In fact, he loves just about any version of enchiladas I make. This was the first time I used both cream cheese & enchilada sauce in the same recipe. It tasted pretty good, had a little kick with the green chiles. My son ate all of his, but my daughter wouldn't touch hers. She's been a picky eater the past several nights, and tonight was no exception, so I'm not surprised. All-in-all, a tasty meal for something I don't make but a few times a year at the most.