In Good Taste

Being raised in Texas has saddled me with a love for Tex-Mex cuisine. For those of you who aren’t quite sure what that means,Tex-Mex is the fusion of American food products with Mexican dishes.That’s how I came up with this beauty. It combines my Mexican food and Philadelphia Cream Cheese.Give this recipe a whirl this week and your whole family will be saying “Ole!”

CREAMY CHICKEN & CHILE ENCHILADAS 

1 pound uncooked chicken breast strips

1 package (8 ounces) Philadelphia Cream Cheese, cut into strips

1 can (4.5 ounces) chopped green chilies

1 package (12 count) flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) green chile enchilada sauce

3/4 cup shredded cheddar cheese (3 ounces)
 

PREHEAT oven to 400 degrees.

COOK chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center. While cooking, lightly grease 13x9x2-inch rectangular baking dish.

ADD cream cheese and chiles; reduce heat to medium. 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 and sprinkle with cheddar cheese.

BAKE 15 to 20 minutes or until hot and cheese is melted.