Dice chicken into small dices. Cook with desired seasonings, I suggest S&P paprika and garlic. Mix onions in right before chicken is done. Add cream cheese and green chiles. Heat until cream cheese is all melted and all ingredients are combined.
Add mixture to tortillas and roll burrito style, layer in pan in a single layer. Pour enchillada sauce over rolled enchilladas to cover, add shredded cheese on top.
Bake at 400 degrees until thoroughly warmed and cheese has melted.
Submitted by: MARCEEMARC
CALORIES: 194.2 |
FAT: 13.1g |
PROTEIN: 13.3g |
CARBS: 4.4g |