2 1/2cupsshredded chicken breast, I used rotisserie
8flour or corn tortillas
Preheat oven to 350°F. Spray casserole dish with non-stick spray and set aside. Pour about 1/4 cup of the sauce onto the bottom of the pan.
In a frying pan, melt butter and saute the onions and green chiles. Over medium-heat, mix in cream cheese, 1/2 cup Mexican style shredded cheese and salsa. Once the cheese is melted, mix in the shredded chicken.
Place about 3 Tablespoons of the chicken filling in the center of each tortilla. Then roll them up and place in your pan seams down.
Then pour the sauce over the enchiladas. Cover with remaining shredded cheese and place foil over pan. Bake for 20 minutes. Then bake 10 more minutes uncovered. Take it out when it’s nice and bubbly!
For a rich and creamy enchilada sauce, beat together an 8-ounce can of El Pato Sauce with 1/2 cup heavy whipping cream.