Ingredients:
8 oz. cream cheese, softened
2 cups shredded cooked chicken
1 can diced green chilies
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups shredded cheese
8-10 flour tortillas
Directions:
In a large bowl, mix together the cream cheese, shredded chicken, green chilies, cilantro, cumin, garlic powder, onion powder, and 1 cup of shredded cheese.
Spoon the chicken mixture onto each tortilla, roll them up and place them seam side down in a greased 9×13 inch baking dish.
Pour the enchilada sauce over the top of the tortillas, making sure they are all coated.
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