|Sorry for the half-eaten picture. It was just that good!|
1 lb. cooked and shredded chicken
1 pkg. cream cheese
1 (4 oz) can chopped green chiles
1 pkg. flour tortillas
2 (10 oz) cans green chile enchilada sauce
3/4 c. shredded cheddar cheese (I used Monterey Jack 'cause that's what I keep in the house)
1. Heat oven to 400*. Pour about 2 T. enchilada sauce into the bottom of a 9-by-13 baking dish.
2. Mix chicken, cream cheese, and chiles together in skillet over medium heat. Cook and stir until cream cheese is melted. Spoon chicken filling into tortillas, roll up and place seam down in baking dish. Pour enchilada sauce over the top and sprinkle with cheese. Bake for 15-20 minutes.