<p>These enchiladas will surprise your taste buds with the creamy filling and light green chile taste.</p>
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Ingredients
- 1 cup dice Cream Cheese
- 3 cups cook and shred Chicken, Boneless Breasts
- 4 1/2 ounces Mild Green Chiles, Diced, Canned
- 12 individual Flour Tortillas (8-inch/Med)
- 20 fluid ounces Green Enchilada Sauce
- 3/4 cups Cheddar Cheese, Shredded
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In large skillet, mix chicken, cream cheese and chopped green chiles. Cook over medium heat until cream cheese is melted.
- Spoon chicken filling into tortillas, roll up and place seam side down in greased pans.
- Pour enchilada sauce over top and sprinkle with cheese.
- Bake at 400 for 15-20 minutes or until cheese is melted.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In large skillet, mix chicken, cream cheese and chopped green chiles. Cook over medium heat until cream cheese is melted.
- Spoon chicken filling into tortillas, roll up and place seam side down in greased pans.
- Pour enchilada sauce over top and sprinkle with cheese.
- Cover with foil, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Bake at 400 for 15-20 minutes or until cheese is melted.