From a Church Cookbook:
1 large onion, chopped
4-5 chicken breasts halves or rotisary
1 small can diced green chilies
1 8 oz. package of cream cheese
1/2 c. sour cream
1/2 c. salsa
8 medium sized flour tortillas
1 pkg. enchilada sauce mix (or canned)
1-2 c. grated cheese
Cut chicken into bite size pieces. Saute onions and chicken in butter (or water for low fat). Cook until chicken is done. While chicken is cooking, make enchilada sauce per package directions. Add green chilies, sour cream, cream cheese and salsa to chicken and onions. Put 2-3 TBS. of mixture on tortilla. Sprinkle with cheese and then roll up. Place on greased 9X13 pan. Cover with enchilada sauce and grated
cheese. Bake at 350 degrees for 20 minutes or until cheese is melted. Yummy!
Note: For my picky eater I just left some chicken and onions out before adding the other ingredients and put the chicken in flour shells with cheese and rolled up and placed in a seperate pan, topped with enchilada sauce and cheese.
