°3 chicken breasts or grilled chicken, cooked and chopped
°8 ounces soft cream cheese
°2-10 ounces Enchilada sauce (I’m using Old El Paso Green in this photo)
°5 cups shredded cheddar cheese or Monterey Jack cheese
°12 flour tortillas tacos
* Methods :
Mix shredded chicken (chicken breasts cut into a KitchenAid blender), cream cheese, half a pack of enchiladas, and a cup of cheese. Mix well. Pour rest enchilada sauce to a 9″ x 13″ skillet. Fill tortillas with 2 tablespoons of the roll-up filling. Place the enchiladas seam side over the sauce in the baking tray, and repeat to fill the skillet. Pour two sauce pots over the enchiladas and cover with cheese. Baking for 25-30 min at 350 degrees, to hot and bubbling. Let it for a few min before serve.
One pan with red enchiladas and the other with green sauce.