Chicken - I have used canned chicken, cooked chicken breast, and this past time I used some rotisserie chicken, not sure how much. Maybe 2 cups shredded rotisserie chicken?
4 oz (1/2 block) cream cheese, softened
1/2 onion, chopped
2ish garlic cloves, minced
1 small can green chilies
Tortillas - this past time was whole wheat
Mexican cheese blend, shredded (could be cheddar, monterrey, colby or a combo)
1 small (I think 15 oz) can green enchilada sauce
Saute onion and garlic with a few tablespoons of butter in a large saute pan on medium until soft but not brown. Add green chilies and cream cheese (in small chunks), and stir until cream cheese is melted. Stir in chopped/shredded chicken. Pour enough green enchilada sauce into pan (9x9 square) to cover the bottom. Spoon warm chicken mixture into tortillas, add some cheese, roll up, and place seam side down in the pan. When mixture is gone, pour rest of enchilada sauce on top, making sure all parts of the tortillas are covered. Sprinkle more cheese on top, and bake at 350 for about 20-30 minutes, until bubbly and cheese is melted.
*Double everything to fit in a 9x13 pan
