Ingredients
2 lbs shredded cooked chicken
(I buy chicken breasts and prepare them by boiling them with a teaspoon of olive oil, 3 cloves of garlic and a 1/2 teaspoon of salt. After they cook through, for about 15 minutes, I let them cool and then shred them)
1 8 oz package of cream cheese, cubed and brought to room temperature
2 1o oz cans of Old El Paso Mild Green Chile Enchilada Sauce
2 4.5 oz cans of Old El Paso Chopped Green Chiles (do NOT drain!)
1 cup shredded Monterrey Jack Cheese
8 flour tortillas
non stick cooking spray
2 cups unprepared Minute Rice Premium White Rice
Preparation
