3 Chicken breasts or rotisserie chicken, cooked, shredded
8 oz Cream cheese, soft
2- 10 0z Enchilada Sauce (I use Old el Paso Green in this pic)
5 cups shredded cheddar or Monterey Jack cheese
12 taco size flour tortillas
Mix shredded chicken (I shred the chicken breasts in the Kitchen Aid Mixer), cream cheese and 1/2 of a can of enchilada sauce, and 1 cup cheese. Mix well. Pour the remainder of the can of enchilada sauce in a 9×13 pan. Fill the tortillas with a couple of tablespoons of filling spread and roll. Place enchiladas seam side down on top of sauce in the baking pan, repeat to fill the pan. Pour 2nd can of sauce on top of the enchiladas and top with cheese. Bake 25-30 min at 350 degrees until hot and bubbly. Let sit a couple minutes before serving.
One pan has red enchilada sauce the other with green sauce.
