1 lb cooked chicken breast (or canned)
8 oz cream cheese
1 can (4.5 oz) green chiles
1 package flour tortillas
1 can (10 oz) Green chile enchilada sauce (recipe calls for 2, but I'm stingy)
3/4 cup shredded cheddar cheese
Cook chicken; add cream cheese and chiles and stir until blended and cheese is melted. Spoon filling onto tortillas; roll up and place seam side down in 9 x 13 dish that has been lightly greased. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake at 400 for 15 to 20 minutes or until hot and cheese is melted.
I serve with refried beans and Spanish rice.
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