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Categories:Viewed: 79 - Published at: 7 years ago
Ingredients
- 2 cups cooked chicken breasts, shredded
- 1 white onion, chopped fine
- 1 (8 ounce) brick cream cheese (softened)
- 1 (4 ounce) can green chilies
- 1 (28 ounce) can green enchilada sauce
- 1 (8 ounce) package shredded monterey jack cheese
- 15 soft taco-size flour tortillas
Method
- Preheat oven to 350°F.
- In a large bowl, combine chicken, cream cheese, onion, 1/2 the cheese, and green chilies.
- Mix all ingredients well. Make sure the cream cheese is not clumpy.
- In a 9x13 rectangular baking dish pour enough enchilada sauce to coat the bottom.
- In each tortilla put approximately 3-4 large tablespoons of the mixture.
- Roll each tortilla and place into the pan.
- Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
- Sprinkle remaining cheese on top.
- Bake for between 25 and 30 minutes.
- Allow to cool 10 minutes before serving.
- Garnish with sour cream, avocado, tomatoes, etc.
