Ingredients
3 Chicken breasts, cubed
2 TBS olive oil
1 yellow onion, diced
1 can green chilies
1 8 oz block cream cheese, softened
1 28 oz can green enchilada sauce
1 8oz block colby jack cheese, grated
1 10 count package of tortillas
Preheat oven to 375 degrees and spray a 9 X 13 pan with cooking spray.
Put olive oil, chicken and diced onions in a pan. Cook until chicken is no longer pink and onions are softened, then add cream cheese and diced chilies and cook until cream cheese is melted. Turn off stove and set pan aside.
Spoon cream cheese chicken mixture into tortillas, then wrap into burritos and place into greased pan. Once you're out of the cream cheese chicken mixture and tortillas, pour enchilada sauce on and sprinkle cheese on top. Cook until enchilada sauce is bubbly and cheese is melted.
Pairs great with cilantro rice, and if you love that green salsa flavor you can add 1/4 cup green salsa to the cream cheese chicken mixture.
This was the first recipe in our recipe book. It's been a long favorite of the ours. Enjoy!
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