Spread cream cheese, shredded cheese and green chili over tortilla shells. Add cooked chicken and roll. Place rolled tortillas in pan and cover with enchilada sauce. Sprinkle shredded cheese over top enchiladas. Bake at 375į for approx. 30 to 45 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.