Easy, yummy, creamy! These are not my husband's favorites, because he's not a big fan of cream cheese. He is out of town, SO, we are having them tonight! My daughters and I love these.
This is my sister's recipe and they always taste better when she makes them, not sure why? Until she can make them for us again, we'll have to settle with mine.
8 medium sized Flour Tortillas
3 Chicken Breasts (can use rotisserie chicken!)
2 small cans Green Enchilada Sauce (or 1 big one)
1 can Diced Chiles (not jalapeños, unless you like them HOT)
1 package Cream Cheese
3 cups shredded cheese (I used a mix of Monterrey Jack and Cheddar)
Preheat oven to 350 degrees.
Cut chicken breast into bite sized pieces. Cook chicken in a large skillet, doesn't need to be browned, just cooked. Once cooked, add cream cheese and chiles.
Spray a 9 x 13 pan, and add 1 small can of enchilada sauce. Then spoon the chicken mixture into tortillas, roll, and place seem side down in pan. Continue until all the chicken mixture is gone. Top with the other can of enchilada sauce and press down to make sure all tortillas are covered. Cover with shredded cheese.
Bake for 25-30 minutes, until bubbly. Enjoy!
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