What do you need?
-2 boneless chicken breasts, cut into chunks
-1 package of cream cheese
-1 can of mild green chile enchilada sauce
-1 bag of cheese of choice (doesn’t matter)
Now, the sauce does have a recipe on the back for this but mine is a little different (not much) and I have pictures! haha.
So, first… cut your chicken into chunks and add to your pan. Pour a little olive oil over it and add seasonings to your taste. Meanwhile, turn your oven to 400 degrees.
Cook until done. Drain and add your cream cheese.
Cover for a couple minutes and stir to get the cream cheese soft enough to mix with the chicken.
Add a little of the mixture to the middle of your tortillas (I used taco sized). Fold each side to the center and add to a large glass pan. Keep filling up tortillas until the mix is gone.
Open up your sauce and pour right over the tortillas. I never use the whole can, I use about half and it does fine. Add your bag of cheese on top and put into oven uncovered for about 12 minutes or until the cheese is nice and brown.