Ingredients
- 4 large chicken breastes roasted or boiled skin and bones removed, meat shredded
- 1 8oz package cream cheese room temp
- 1 10.75 oz can condensed cream of chicken soup
- 2 4oz cans diced green chilies with juice
- 6 green onions chopped
- 20-24 flour tortillas, 7 in diameter
- 2 cups grated monterary jack cheese
- 4 cups grated shard cheddar cheese
- sour cream for garnish
- shredded lettuce for garnish
- diced tomatoes for garnish
- salsa, store bought or homeade for garnish
Directions
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preheat oven to 250
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spreay two 13×9 casserole dishes with veg oil cooking spray
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comvine the chicken, cream cheese, soup, chilies, and green onions, spoon two Tof mixturn onto each tortilla and roll up
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pour small amt of enchilda sauce on bottom of each casserole dish, tilt the dish so that sauce forners the bottom
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place the enchiladas that have been rolled in the dishes, and take the remaining enchilada sauce and pour over top of the enchiladas
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combine both cheese and sprinkle evenly over the casserole
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cover dishes with foil and bake for 30 min
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uncover and bake for ten more min
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have bowls of sc and shredded lett and diced tom and salsa for garnish