Creamy Chicken Enchiladas
2 c. cooked shredded chicken breast
1 (8 oz) pkg cream cheese
1 (4 oz) can diced green Chilies
2 c. shredded Mexican style cheese
1 rounded T. dried onions
8-10 medium flour tortillas
1 (10 oz) can mild green enchilada sauce
Combine chicken, cream cheese, green Chilies, and onions in skillet on med-low heat. Cook until thoroughly mixed and creamy.
Place a pinch of shredded cheese (I did more than a pinch, because we LOVE cheese) and an even amount of mixture in each tortilla and roll.