* Ingredients :

°3 chicken breasts or grilled chicken, cooked and chopped
°8 ounces cream cheese, soft
°2-10 ounces of Enchilada sauce (I'm using Old El Paso Green in this photo)
°5 cups shredded cheddar cheese or Monterey Jack cheese
°12 taco flour tortillas

* Methods .

Mix together shredded chicken (I shredded chicken breasts in a KitchenAid blender), cream cheese, half a can of enchiladas, and 1 cup cheese. Mix well. Pour the remainder of the enchilada sauce into a 9"x13" skillet. Fill the tortilla with 2 tablespoons of the roll-up filling. Lay the enchiladas seam side down over the sauce in the baking tray, repeating to fill the skillet. Pour 2 saucepans over the enchiladas and cover with cheese. Bake for 25-30 minutes at 350 degrees until hot and bubbling. Leave it for a few minutes before serving.
One pan has red enchiladas and the other has green sauce.