1 pound chicken breast strips
1 8-ounce package cream cheese
1 4.5-ounce can chopped green chiles (or jalapeños)
1/2 medium onion, chopped
flour tortillas
2 10-ounce cans green chile enchilada sauce
3 oz. shredded cheese
Heat oven to 400º F. Cook chicken in a skillet over medium-high heat until thoroughly cooked. Add cream cheese, chiles, and onion. Cook and stir over medium heat until blended.
Spoon enchilada filling into tortillas, roll up and place seam-side down in a lightly greased 13x9-inch baking dish.
Pour enchilada sauce over top, sprinkle with cheese. Bake 15-20 minutes.
Laura
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