Serves 4-6
1 pound uncooked chicken breast strips
1 8-oz package of cream cheese, cut into strips
1 4.5-oz can chopped green chilies
12 soft taco or fajita-size flour tortillas
2 10-oz cans green chile enchilada sauce
3/4 cup shredded cheddar cheese
1. Heat oven to 400 degrees.
2. Lightly grease a 13x9 baking dish. Cook chicken in a 10 inch skillet over medium high heat, until no longer pink in the center.
3. Add cream cheese and chilies, reduce heat to medium. Cook and stir until blended, and cream cheese is melted.
4. Spoon chicken filling into tortillas, roll up, and place seam side down in baking dish. Pour enchilada sauce over top, sprinkle with cheddar cheese.
5. Bake 15 to 20 minutes, or until hot and cheese is melted.
The only addition that I make is to two of the larger green chile sauce cans (there are really only two sizes at the store) and put a layer of sauce on the bottom of the pan. Enjoy!
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