CHICKEN ENCHILADA'S

Haley

2 Large Whole Chicken Breast w/o Bone Poached
1/2c chopped onion
2 cloves garlic minced
1T Butter
16oz can chopped tomatoes
16oz can Rotel
8oz Montery Jack Cheese
1 can chopped green chillis
1tsp ground cumin
1 block cream cheese
1/2tsp oregeno
12 Tortillas

• Shred chicken into strips set aside
• In sauce pan saute garlic and onion until soft
• Add can of tomatoes, can of Rotel, green chillis, ground cumin, oregeno, cream cheese
• Bring to a boil
• Mix Chicken into Sauce
• Cover for 20 min
• For each torilla put spred shredded cheese and scoop Enchilada mixture in center.
• Roll up and place seam down in ungreased 9x13 inch pan
• Sprinkle remaining cheese over Rolled Tortillas
• Bake at 350 degrees for 40 min