10-12 Whole Grain tortillas (or white or wheat or even corn)
8 oz cream cheese
4 Chicken breast, cooked and cut up in bite sized pieces or shredded
1 4.5 oz small can of Green chilies, chopped
2 small cans of cream of chicken soup
1/2 C. sour cream, or plain yogurt
1/2 C. milk
dash of black pepper
shredded cheese
Soften cream cheese in the microwave for about a minute, cover with a paper towel so it doesn't pop all over. Add green chilies and chicken, mix. Spread about 3-4 Tbsp of mixture in the middle section of the tortillas, roll up and place (seam side down) in 9X13 pan. Make sauce by putting Cream of chicken soup, sour cream and milk in a large bowl. Mix and spread over top of prepared tortillas. Sprinkle with cheese and black pepper.
Bake at 350 degrees for 40-45 minutes or until bubbly.
I found a few ideas online on how to make these. My husband actually said that these are his new favorite kind of enchiladas. Bonus! That made me feel good. I love to try new recipes and have my family be the Ginny pigs.
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