8-10 large flour tortillas
2-3 cups shredded cooked chicken (about 4 chicken breasts)
1 clove minced garlic
1/4 teaspoon chili powder (omit if you don't like things too spicy, add more if you do)
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (4,5 ounce can diced green chilis, about 1/2 cup
4 ounces of cream cheese, softened (more if you'd like extra creamy)
1 lime, juiced
1 (14-ounce) can green chile enchilada sauce
1/2-1 cup shredded pepperjack cheese
cilantro (optional)
1. Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and green chili in a medium sized bowl. Stir until combined.
2. Spoon 2-3 Tablespoons into each tortilla and roll it up. Place a little enchilada sauce on the bottom of a 9x13 dish and then put the tortillas in.
3. Pour the rest of the enchilada sauce over the tortillas and top with shredded cheese. Cover with foil.
4. Bake at 350°F for 15 minutes. Remove foil and bake for an additional 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro if desired.
