1/4 cup butter
2-3 cups cooked shredded chicken
1 (4 oz) can green chilies
3/4 cup shredded cheese, divided
1 (28 oz) can Old El Paso Green Chile Enchilada Sauce (you may not use all of it)
8 flour tortillas
Preheat oven to 400.
Soften cream cheese and butter and stir until smooth.
Stir in chicken, green chilies, and 1/4-1/2 shredded cheese (depending how cheesy you want it to be).
Dip each flour tortilla into Green Chile Enchilada sauce and spoon some of the mixture into the tortilla. Roll up and place in pan. Repeat until mixture is gone.
Top with a little extra Enchilada sauce and 1/4-1/2 cup shredded cheese.
Bake at 400 for 20 minutes.
Enjoy
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