I got this from another mom, Wendy. She brought it to us after Jacks was born. It is super easy, and good! Enjoy!
You will need:
3 chicken breasts
one 4.5 oz diced green Chile peppers
one 8 oz block of cream cheese (I use fat free)
one 10 oz can green Chile enchilada sauce (last time I made this I bought the red sauce labeled hot. We liked this better, but we tend to like things with a little more of a kick. It is delicious with either sauce you choose.)
fajita size flour tortillas
one cup grated cheese- either Mexican blend or Monterrey jack
Boil chicken breasts until cooked
Cube or shred chicken (this is where my already frozen shredded chicken comes in handy!)
In skillet begin to let cream cheese soften over low heat, stir often to keep from scalding
Add can of chopped green chilies to skillet with cream cheese
As cream cheese and chilies soften into "globs" add chicken
Keep stirring until all chicken is coated and mixed in
Spoon 2 tablespoons of filling into top fourth of tortilla
Spread filling in a line across the tortilla
fold in top edge over filling and continue to roll
Press seam side down into a greased (Pam spray) baking dish
Cover and keep in fridge until you bake.
**Do not put sauce or cheese on until you bake!**
Can stay in fridge for 2-3 days
Before baking, pour enchilada sauce over enchiladas
Top with cheese
Bake at 375 for 15 minutes
Can make 14-16
I use all store brand ingredients.
After baked can top with salsa, sour cream, or guacamole
wrap individually in wax paper and put all in freezer zip lock bag, and pull out as needed.
Can bake frozen, top with green sauce and cheese.