Addictive Green Enchiladas

Name: Addictive Green Enchiladas
Ingredients: 1 1/2 lbs chicken breasts, cooked and shredded; 4 ounces diced green chilies; 8 ounces cream cheese, softened; 1/2 cup onion, diced (saute first if you want a less crunchy onion); 3 cups green enchilada sauce (1 large can, divided, or Tomatillo Sauce); 12 -14 white corn tortillas (small size); 8 ounces cheese, shredded (jack, queso, or any mexican type cheese works)

7 ingredients

9 steps

Ingredients

1 1/2 lbs chicken breasts, cooked and shredded
4 ounces diced green chilies
8 ounces cream cheese, softened
1/2 cup onion, diced (saute first if you want a less crunchy onion)
3 cups green enchilada sauce (1 large can, divided, or Tomatillo Sauce)
12 -14 white corn tortillas (small size)
8 ounces cheese, shredded (jack, queso, or any mexican type cheese works)

Directions

1

Preheat oven to 350.
2

Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
3

In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
4

Spoon mixture evenly into corn tortillas and roll up.
5

Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
6

Pour remaining enchilada sauce over rolled tortillas.
7

Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
8

Bake in a 350 degree preheated oven for 40 minutes.
9

Remove from oven and let sit at room temp for 10 minutes before serving.