Ingredients

• 6 chicken breasts
• EVOO
• Creole Seasoning
• 2 tb butter
• 4 tb chopped onion
• 1 4.5oz can chopped green chilies
• 8oz cream cheese
• 8oz sour cream
• 1 pkg flour tortillas
• 12oz shredded cheddar
• 12 oz pepper jack
• 1 cup salsa

Directions

1. Preheat oven to 350. Coat chicken with EVOO and creole. Place in baking dish and bake until tender, about 25 mins. Cool and cut into cubes.

2. Spray 9×13 in glass baking dish with nonstick cooking spray. In saucepan, melt butter. Add onion and sauté until clear. Add chilies, sour cream, cream cheese until well blended. Mix in cubed chicken.

3. Spoon 2-3 tb of mixture down the center of each tortilla. Top each tortilla evenly with cheese & salsa. Fold one side over filling, then roll & place seam-side down in baking dish. Spoon the remaining cheese and salsa over filled tortillas. Cover with foil. Bake 25-30 mins, or until bubbly. Remove foil and bake an additional 5 mins.

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