1 lb. chicken breasts, cooked and shredded
4 oz. diced green chilies
8 oz. cream cheese, softened
1/2 C onion, diced and sauted until tender
3 C green enchilada sauce (I used a lg can of old el paso)
12-14 white corn tortillas (small size)
1-2 C shredded cheese (I used mexican blend)
Put about 1/4 C enchilada sauce in bottom of 9x13 pan. In lg bowl mix chicken, chilies, cream cheese, onions, 1/2 C cheese and 1/4 C enchilada sauce. Spoon mixture evenly on tortillas and roll up. Place rolled tortillas in pan and cover with remaining enchilada sauce. Sprinkle remaining cheese on top. (I also topped mine with sliced black olives). Bake at 350 degrees for 40 min. Remove from oven and let stand 10 min. before serving.