Ingredients
- 1 lb. chicken, cooked & shredded
- 8 oz. pkg Cream Cheese
- 1 small can of diced green chilies
- 1 can of green enchilada sauce
- 1 pkg of flour tortillas
- 2 cups of your favorite cheese
Preparation
Step 1
Pre-heat oven to 400 degrees.
Cook and season chicken as you like. When done, let cool down, then shred and set aside.
In a saucepan, over medium heat, melt the cream cheese,-stirring frequently; when melted, add the can of green chilies and stir well. Add the shredded chicken and stir until well blended. Remove from heat.
In a 9x9” pan, pour enough green enchilada sauce to coat the bottom of the pan. Put chicken mixture in tortilla lengthwise. Fold up like a burrito and place in pan, SEAM SIDE DOWN. Do this until your mixture and/or shells are gone. Once pan is full, pour the rest of the can of green enchilada sauce over them, covering all well. Cover with tin foil and bake for 15 minutes. Remove foil, top with your favorite cheese, and bake an additional 5-10 minutes, until cheese is melted and looks a little bubbly.
Remove from oven and top with favorite salad fixings.