(don't know why the picture is sidesways!)
Source: back of the Old El Paso Enchilada sauce can
Ingredients:
1 4.5 oz can chopped green chiles
8 oz cream cheese, cut up
3-1/2 c cooked, chopped chicken (I use left rotisserie chicken mostly)
8-10 flour tortillas
1 can green chile enchilada sauce
1-2 c Cheddar & Monterrey Jack or Mexican blend cheese, grated
Directions:
1. In skillet over med-high heat add green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
2. Spoon chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish. Repeat.
3. Pour enchilada sauce over enchiladas & top with as much cheese as desired. Bake in 400 oven for 15-20 minutes, until bubbly & cheese is lightly browned.
Verdict:
This is a good, easy, fast recipe to use up leftover chicken. I usually have all the ingredients on hand so it's a great "oh crap, what's for dinner" recipe.
