Bake uncovered in preheated oven for 20 minutes or until cheese is melted and bubbly. Saute cream cheese green chiles and pre cooked chicken until it is warm and nicely combined. To serve stack three cheesy tortillas on top of one another. Tortillas will be easier to roll if warmed in the microwave as directed on package. Can of diced green chilies in the sauce.

Stir sour cream into sauce. For the filling i sauteed 1 2 cup red onion in a little oil then added the rest of the green chilies the rest of the spinach the. Bring to a boil. Gradually add cream and milk. In a small saucepan combine green enchilada sauce with green chilies and heat until very warm.

Bake until cheese melts and enchiladas are heated through about 25 minutes. In same pan melt butter. Covered with sauce cheese cilantro and olive. I did it a little different stewing the chicken in broth in a crock pot for a couple hours first then combining the chicken with the green chilies sour cream cheese a third of the sauce and sauteed onion then filled the tortillas. Roll up tortillas and place in a 9x13 baking dish sprayed with pam.

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Fill tortillas with meat mixture and some of the cheese reserving some cheese to sprinkle on the top. Can be made 1 day ahead. Cover and chill preheat oven to 375 f. Stir 1 teaspoon finely chopped garlic or 1 4 teaspoon garlic powder into 1 3 cup cream cheese for the cream cheese with roasted garlic. In the oven on a baking sheet or microwave melt cheese all over the top of each tortilla so that it covers most of the surface area.

Stir in flour until smooth. Use 1 jar 16 ounces old el paso thick n chunky salsa or picante sauce instead of the green salsa. Repeat with remaining tortillas cheese and onion using 1 4 cup cheese for each. Lay tortilla flat on clean surface and place about two tablespoons of cheese mixture across tortilla. In a large nonstick skillet saute spinach until wilted drain and remove.

I used 1 2 of a 7 oz. Sprinkle with reserved 1 1 2 cups cheese. When all tortillas are rolled pour the green chile sauce over all and top with the remaining cheese. In a bowl combine shredded cheese and chopped onion. Cook and stir until slightly thickened about 2 minutes.

Gently roll tortilla up like a cigar and place in lightly greased with non stick cooking spray large baking dish. Gently roll tortilla up like a cigar and place in lightly greased with non stick cooking spray large baking dish. I used 1 2 of a 7 oz. Stir in flour until smooth. Fill tortillas with meat mixture and some of the cheese reserving some cheese to sprinkle on the top.

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Cook and stir until slightly thickened about 2 minutes. Bake until cheese melts and enchiladas are heated through about 25 minutes. Stir sour cream into sauce. Bake uncovered in preheated oven for 20 minutes or until cheese is melted and bubbly.