- 3 chicken breasts
- 2 bunches green onion, chopped
- 1 1/2 small blocks cream cheese
- 1 (14 oz) can mild enchilada sauce
- 1 large (24 oz) jar mild Picante sauce (I use 3/4 jar)
- Grated cheddar cheese
- 10 flour tortillas
Boil chicken 30 minutes, then shred. Saute green onions in butter until soft. Add chicken and some garlic powder. Add cream cheese and mix until cheese is melted. Put tortillas together filled with chicken mixture and place in greased baking dish. Pour enchilada sauce over tortillas. Pour Picante sauce over. Sprinkle cheese on top and bake for 30 minutes at 350.