2 cans green enchilada sauce
1 small can green chilies
3-4 chicken breasts, shredded
1 can cream of chicken soup
1 8oz cream cheese (softened)
7-8 large flour tortillas
2 cups of Cheese (I used Monterey Jack)
Cook and shred chicken
Mix Chicken, chilies and cream cheese together in a bowl
In another bowl mix sauce and chicken soup
Add 4 spoonfuls of sauce mixture to chicken mixture and blend
Spread a thin layer of sauce on bottom of pan
Fill tortillas with 1-2 spoonfuls of chicken mixture. Roll up and place in pan.
Pour sauce over the filled tortillas
Sprinkle cheese over the top
Cover with foil and bake at 350 for an hour.
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