Ingredients
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2 boneless skinless chicken breasts, cubed (or ~ 6 chicken tenders)
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1 (8 ounce) package cream cheese, cut into cubes
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1 (4 ounce) can chopped green chilies
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4 flour tortillas (soft taco size)
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1 (10 ounce) can green enchilada sauce
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8 ounces shredded cheese (I prefer pepper jack)
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1 dash pepper
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1 dash seasoning salt
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1 dash garlic powder
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1 dash chili powder
Instructions
- Heat oven to 400°F.
- Cook chicken over medium-high heat until cooked through.
- Add seasonings to chicken while cooking.
- Add cream cheese and chilies.
- Cook and stir until blended.
- Arrange 2 tortillas on the bottom of a greased 8x8-inch pan (I cut the tortillas in half and put the straight edges along the edges of the pan, letting the tortillas over-lap).
- Sprinkle the tortillas with a small amount of the cheese.
- Pour the chicken mixture over the tortillas.
- Sprinkle small amount of cheese over chicken mixture.
- Arrange remaining tortillas on top.
- Pour enchilada sauce over top and sprinkle with remaining cheese.
- Bake for 20 minutes.