By Brittany Tolleson

sfcc.brittany.tolleson@gmail.com

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Ingredients:

• 3-4 boneless/skinless chicken breasts
• 2 bars of cream cheese (8 oz each)
• 2 packs of Mexican shredded cheese (2 cups each pack)
• Large flour tortillas (8 pack)
• 2 cans of green chilies (4 oz each)
• 1 16 oz can of green enchilada sauce

Makes 7-8 servings

Prep time:
About 30 minutes

Cook time
40 minutes

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Directions:

1. Cut chicken breasts into small bite sized cubes
2. Cook chicken in large skillet until fully cooked
3. Add in cream cheese and chili peppers until all the way melted
4. Preheat oven to 350
5. Add chicken mixture to tortilla and then sprinkle in a small amount of shredded cheese
6. Fold tortillas like a burrito and place into a large baking pan (A 13×9 is perfect!)
7. Pour enchilada sauce over entire pan
8. Sprinkle any remaining cheese on top of the enchiladas
9. Place baking pan in oven and set timer for 40 minutes
10. (optional) Serve with Mexican rice

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