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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas is from The First Gospel Hour Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. uncooked chicken breast strips
Small amount of cooking oil
1 8oz. cream cheese (cut in strips)
1 4.5 oz. can chopped green chilies
1 pkg. flour tortillas
2 cans (10 oz. each) green chilies enchiladas sauce
1 c. shredded cheese
Directions:
Directions:
Heat oven to 400º. Grease a rectangular cake pan. Cook sliced chicken breast strips in skillet in small amount of oil until done, stirring occasionally. Add cream cheese and green chilies in skillet and stir until well blended. Spoon this chicken filling into tortillas. (Make sure you can roll it up.)
Roll up and place seam down into greased pan. Pour enchilada sauce over the top. Sprinkle with cheese. Bake 15 to 20 minutes until hot and cheese is melted.
Personal Notes:
Personal Notes:
These are YUMMY!!! It makes about 8 to 10 enchiladas.

 

 

 

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