Green Chili Chicken Enchiladas

INGREDIENT LIST

Wet Ingredients:

2 cans (10 oz each) Old El Paso™ Mild Green Chile Enchilada Sauce

1 can (4 oz) Old El Paso™ Chopped Green Chiles

1 package (8 oz) cream cheese, cut into cubes

Dry Ingredients:

1 package Flour Tortillas

1 cup shredded 3 pepper, mexican blend or cheddar shredded cheese

Fresh Ingredients:

White Onion

Cilantro

Meat:

2-3 lbs boneless skinless chicken breasts (we like EXTRA protein at our house)

PREPARATION

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

1. Place chicken in the crockpot - on low for 4-5 hours or until internal temp is 165 F. Shred Chicken when done (I use my kitchen aid!)

2. In a non stick pan, stir in cream cheese and green chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

3. Add shredded chicken.

4. Spoon chicken filling onto tortillas; roll up, and place seam sides down in baking dish.

5. Pour 1 1/5 cans of enchilada sauce over top; sprinkle with shredded cheese (if bagged shredded cheese/ rinse with water to get rid of cornstarch).

5. Bake for 20 minutes with tinfoil lid and 10 mins on broil.

6. Add the remaining 1/2 sauce left and top with onions, cilantro or both!

Enjoy!