4 chicken breasts, cooked and shredded
2 15oz cans green chile enchilada sauce
1 8oz cream cheese
10 flour tortillas
1 8oz pkg cream cheese, optional
2 cups shredded cheddar cheese
Take 9x13 pan and pour enough green chile sauce on the bottom to keep enchiladas from burning and sticking, it o nly talkes a little. cook chicken breasts, shred. Pour the rest of the can of green chile sauce and the cream cheese in with the chicken over medium heat and stir until cream cheese melts. Lay out tortillas. Put a spoonful of chicken mixture on themm folowd by a handful of grated cheese. Roll and place in 9x13 pan. Cover with a second can of green chile sauce. I don't usually use the while can because it is too much. I just put enough to keep the tops moist. Top it off with grated cheddar cheese. Bake at 350* for 30 minutes uncovered until bubbly and hot. This is also a good recipe without the cream cheese or with less cream cheese.
Sue Miller
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