Green Chili Chicken Enchiladas

INGREDIENT LIST

Wet Ingredients:

2 cans (10 oz each) Old El Paso™ Mild Green Chile Enchilada Sauce

1 can (4 oz) Old El Paso™ Chopped Green Chiles

1 package (8 oz) cream cheese, cut into cubes (I usually set it out for a couple hours before so its softer and easier to mix)

1 can of refried beans

Dry Ingredients:

1 package Flour Tortillas

1 cup shredded 3 pepper, mexican blend or cheddar shredded cheese

Fresh Ingredients:

White Onion (optional)

Cilantro

Meat:

2-3 lbs boneless skinless chicken breasts (we like extra protein at our house). * I cook them in the crockpot the day before! You can also use rotisserie chicken and shred it!

PREPARATION

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Instructions

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.

2. Mix the filling
   In a medium skillet over medium heat, stir together the sour cream, green chiles, white small diced onion (optional), 1 can of enchilada sauce, lime juice, cream cheese, and your seasonings. Stir until everything is smooth and melted together. Fold in the shredded chicken and mix until evenly coated.

3. Fill and roll the tortillas
   Put a spoonful or two of the refried beans down, top the creamy chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in the baking dish. You should be able to fit about 6-8 depending on the size of your tortillas and how full you fill them.

4. Top with sauce and cheese
   Pour ½ can of enchilada sauce over the top of the rolled tortillas, then sprinkle generously with shredded cheese. (If you're using bagged cheese, rinse it under cold water and pat dry to help melt better—little trick to ditch the cornstarch.)

5. Bake
   Cover the pan with foil and bake for 20 minutes, then remove the foil and bake another 10 minutes until hot and bubbly. If you like a golden cheesy top, flip on the broiler for 2–3 minutes—but watch closely!

6. Garnish and serve
   Drizzle with any leftover sauce and top with chopped green onions, fresh cilantro, or even a little extra lime juice. Serve with rice, a side salad, or just as-is for a cozy, easy dinner.