Creamy Cheesy Green Chile …

Question?

Have you ever started preparing something and realized after preparing some of it, you didn’t have one if not more of the ingredients?

Please say I am not the only one!Well the other day, I was making Chicken Pillows for my hubby and had already made the filling before realizing I did not have any crescents in my refrigerator! How could this be?! (I swear I always have these on hand!)Left with this Creamy Chicken Filling, I thought to myself, “What can I make?”

Well this is the concoction I came up with and my hubby LOVED it! He said it went on his list of favorite meals!

Don’t you love when mistakes turn into masterpieces?! HAHA!

5.0 from 1 reviews
Creamy Cheesy Green Chile Chicken Enchiladas
 
This is a meal your entire family will gobble up!
Recipe type: Entrée
Cuisine: Mexican
Serves: 8-10 enchiladas
Ingredients
  • 1 (8 oz) block cream cheese, softened
  • ¼ cup butter, softened
  • 1 (4 oz.) can diced green chilies
  • 2-3 cups cooked and shredded chicken
  • 1 cup shredded cheese, divided
  • 1 (28 oz.) can Old Paso Green Chile Enchilada sauce, you may not use all of it
  • 8-10 flour tortillas
Instructions
  1. Preheat oven to 400.
  2. Stir softened cream cheese and softened butter together until smooth and well combined.
  3. Stir in chicken, green chilies, and ¼-1/2 shredded cheese (depending how cheesy you want it to be).
  4. Dip each flour tortilla into Green Chile Enchilada sauce and spoon some of the chicken mixture into the tortilla. Roll up and place in pan. Repeat until mixture is gone.
  5. Top with a little extra Enchilada sauce and ¼-1/2 cup shredded cheese.
  6. Bake at 400 for 20 minutes.

Enjoy!


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Comments

  1. Wow!! I love your blog!!! I'm not sure if I'm this talented :) Also I love your other ideas on following. The follow button has been truly acting up…thanks to blogger! How did you make the "Click the Follow button to follow me while GFC is down!!" follow button?? Thank you!!

  2. Hey, you overwhelm me with all the yummy pics here. You must certainly be a very good cook. I really love to cook myself but simply don't have time to do it anymore. I am a single mom and work on a graveyard shift. You can just imagine how tired I am by the time I arrived home. Not to mention that my time is so much opposite with my kids. I love to feed them well because they just love to eat. What a pity that I don't have the luxury of time. But looking at your appetizing creations, I surely just have to cook one these recipes you have here. Thanks for sharing!!!

  3. joyfulobsession

    There is a restaurant in Park City that has cream cheese spinach chicken enchiladas and they are my absolute favorite. These looks so awesome I think I will steal your recipe and add some spinach! I haven't really felt like cooking for the last few nights so thanks for the jump start with this delicious looking recipe.

  4. I make these…well something similar. I don't use the green chilis anymore and use garlic and onion salt for flavor. My boyfriend and his sons enjoy them. My kids think they're "ok". I have fussy kids. All 4 of our kids are teenagers. The teenage boys that hang out at the house enjoy them.

  5. Lisa

    I’m obsessed with your recipes. I hated cooking, but staying at home with my newborn I felt like I shouldn’t ask my hubby to do it after a long day at work. Now I don’t mind it! Your recipes are easy and yummy! Thank you!!!

  6. Kim

    These turned out great. My guys loved them and said its a do over (which is good we can have them again) I split them into 2 pans of 5 ea and I froze the other pan so we have anther pan when hubby plays golf. I have a terrible time getting them to eat chicken. Thanks

  7. jennifer

    I made these tonight with a couple substitutions, and they are beyond yummy. I left out the cream cheese and butter, and used goat cheese instead, organic chicken thighs, and added a couple green onions in the mix