This will make 2 – 9X13 pans
1 can cream of chicken soup
2 cans diced green chili’s
6 green onions
1 package of cream cheese
4 chicken breasts cooked and diced
1 big can enchilada sauce
We whip the cream cheese, add the chicken soup, mix well.
Add onions, chicken and chili’s. Mix.
Roll a hearty tablespoon into each tortilla.
Line them up in a sprayed pan with a skiff of sauce in the bottom.
Cover with Enchilada sauce and cheese.
Cover in foil and bake at 350 for 60 to 90 minutes.
Posted by: Heather