* ingredients :
° 3 chicken breasts or grilled chicken, cooked and chopped
° 8 oz cream cheese, soft
° 2- 10 0z Enchilada Sauce (I am using Old El Paso Green in this photo)
° 5 cups shredded cheddar or Monterey Jack cheese
°12 taco flour tortillas
* Methods :
Mixing shredded chicken (I shredded chicken breast in KitchenAid mixer), cream cheese, half can enchiladas, & 1 cup cheese. Blend well. Pour remainder of enchilada sauce to 9"*13" skillet. Filling tortilla with 2 tsp of roll-up filling. Place the enchiladas seam side down over the sauce in the baking tray, repeating to fill the skillet. Pour 2 saucepans on enchiladas also covering with cheese. Baking for 25-30 min at 350 degrees to hot & bubbling. Let it for a few min before serve.
One pan has red enchiladas and the other has green sauce.
Enjoy!
