Our Favorite Chicken Enchiladas

• 4 -5 chicken breasts, cooked
• 12 ounces evaporated milk
• 8 ounces cream cheese
• 1 onion, chopped fine
• 8 ounces diced green chilies (i like hot)
• 16 ounces shredded cheese (i like mexican)
• 12 cup salsa verde
• 20 ounces enchilada sauce
• 16 -20 large flour tortillas

1. preheat oven to 350.
2. shred or chop chicken fine (I use the chop setting on my food processor).
3. beat cream cheese and evaporated milk (start with 1/2 can add more as needed).
4. add in 2 cups of cheese.
5. stir (or beat) in chicken, onion, green chiles.
6. grease a 13x9 and a 9x9 glass baking dish.
7. spread a thin layer of enchilada sauce on the bottom.
8. warm tortillas to soften them a little and put a few spoonfuls of chicken mixture down the middle.
9. put a spoonful of salsa verde on top of the chicken, roll them up, tucking in the ends.
10. line them up in the baking dishes and pour enchilada sauce on top.
11. top with the other 2 cups of cheese (or more).
12. cover with foil and bake for 30 mins.
13. uncover and bake for 15 mins.

chicken breasts, milk, cream cheese, onion, green chilies, cheese, salsa verde, enchilada sauce, flour tortillas

Taken from www.food.com/recipe/our-favorite-chicken-enchiladas-316003 (may not work)