Tuesday, December 6, 2011
3 c. cooked chicken, cut up in small pieces
8 oz. cream cheese, cut into thin strips
Small can green chilies
10 soft flour tortillas
20 oz. green chile enchilada sauce
3/4 c. cheddar, shredded
1 c. corn
Heat oven to 400º
Add sauce, cream cheese and green chilies into s saucepan and simmer low and slow to melt the cream cheese. I usually use an immersion blender to speed up the process. Remove from heat and reserve a cup of sauce before adding the chicken and corn. Place half the reserved sauce in a baking dish. Spoon chicken filling into tortillas and roll up and place in dish seam side down. Pour over remaining sauce and sprinkle top with cheddar.
Bake 20 minutes or until hot and cheese is melted.