Ingredients
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1 1/2 lbs chicken breasts, cooked and shredded
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4 ounces diced green chilies
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8 ounces cream cheese, softened
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1/2 cup onion, diced (saute first if you want a less crunchy onion)
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3 cups green enchilada sauce (1 large can, divided, or Tomatillo Sauce)
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12 -14 white corn tortillas (small size)
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8 ounces cheese, shredded (jack, queso, or any mexican type cheese works)
Instructions
- Preheat oven to 350.
- Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
- In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
- Spoon mixture evenly into corn tortillas and roll up.
- Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
- Pour remaining enchilada sauce over rolled tortillas.
- Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
- Bake in a 350 degree preheated oven for 40 minutes.
- Remove from oven and let sit at room temp for 10 minutes before serving.