From a can of Old El Paso Green Chilies Enchilada sauce. HOWEVER, that brand is not awesome, so if you can find the HERDEZ brand green enchilada or salsa verde, use that!
Ingredients
- Cooked and diced chicken (leftovers!) or ground beef, or leftover beans and rice
- 1 package 8-10 flour tortillas (I usually prefer smaller than burrito size)
- Salsa verde or green enchilada sauce (here you could use the red one if you prefer)
- 1 package of softened cream cheese, cut into chunks
- 1 small can of diced green chiles (I usually omit these)
- Shredded cheese (4-cheese Mexican, etc.)
Steps
- Prepare the filling in a large pan: I cook the chicken in a frying pan (if not leftovers), then add the cream cheese chunks (it will melt slowly over medium heat), about 1/4 c of the enchilada sauce (estimating), the diced green chiles (if desired). Stir in some of the shredded cheese towards the end.
- Preheat oven to 350F and prepare a 9x13 pyrex: lightly grease it and coat the bottom with a thin layer of the enchilada sauce.
- Divide the filling evenly into the 8-10 tortillas, roll each and place in prepared pyrex seam side down.
- After you prep all the enchiladas, pour the rest of the sauce over them.
- Bake in the oven uncovered until hot and bubbly, about 25-30 min, then sprinkle more of the shredded cheese and bake a little longer.