1 8-oz block of cream cheese (room temperature
1 4-oz can chopped green chilies
20-oz green enchilada sauce
1 cup shredded Mexican cheese
1 package flour tortillas
Preheat oven to 400. Throughly mix green chilies and cream cheese. Add shredded chicken.
Evenly spread 1/4 enchilada sauce into bottom of greased 9x13 baking pan. Spoon filling evenly into tortillas, roll up and place seam-side down into the prepared baking dish. Cover with remaining enchilada sauce, and cover with cheese. Bake for 20 minutes or until cheese is completely melted and bubbling.
Notes
Can also use Kroger brand combined green chillies and green enchilada sauce.
For crispy, brown tops, put under broiler for 30 seconds.
Serves well with Spanish rice and refried beans.
Freezer Option
Do not use 9x13 pan. Rather place uncooked rolled tortillas on cookie sheet and freeze. Once frozen, place in individual Ziploc bags.
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