It has been way to long since I have posted-I am very sorry but I can tell you this recipe that I adapted last night is definately worth the wait!
1 8oz cheddar blend shredded cheese
5 green onions sliced
1 tsp cumin
3 cups cooked chicken ( I used chicken thighs, but you could use rotisserie chicken)
1 8oz cream cheese softened
6-8 flour tortilla's
1 28 oz can green chile enchilada sauce
1/4 cup cojita cheese or queso fresco cheese
Preheat oven to 400 and spray 9 x 13 pan and set aside.
If you have a gas stove turn a burner on and lightly char each side of your tortilla's.
Combine 1/2 of the shredded cheese blend with 1/2 the cojita cheese with onions, cumin and chicken. I also added about 1/4 to 1/2 cup of enchilada sauce.
Spread cream cheese on each tortilla and then put chicken and cheese filling in-roll up placing seam side down in pan.
Pour sauce over enchilada's keeping any additional to serve overtop at the table. Top with additional shredded cheese and cojita cheese.
Bake 15-20 minutes or until bubbly and brown on top.
Serve with warmed leftover enchilada sauce.
Enjoy
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