Tonight I needed something I could use avocadoes with so I opted enchiladas. We always have our normal chicken enchiladas so I really wanted to try something different. I really wanted to use a can of green chile enchilada sauce that I've had sitting on the shelf. I looked on-line but couldn't find the perfect recipe so I put a few together and created these enchiladas that were DELICIOUS!
1 lb. boneless, skinless chicken breasts
8 oz. cream cheese, cubed
1 can of cream of chicken
1 can of green chilis
1 can of green chile enchilada sauce
mozz & cheddar cheese
Boil frozen chicken breasts until done. When cooled, shred chicken. Add cream cheese, cream of chicken, and green chilis. Stir together. Add about half the can of enchilada sauce to this mixture. Pour about 1/4 of the can of enchilada sauce in the bottom of a 9 x 13 pan. Spoon mixture into flour tortillas. Roll filled tortilla and place in 9x13 pan. After pan is full, pour rest of enchilada sauce on top of tortillas and top with shredded cheese. Bake at 350 degrees for 30 minutes. This is definitely going on our favorite meals list!