"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 big cans of chicken 1 8 oz package of cream cheese 1 can green chili enchilada sauce 1 can of chopped green chilies (4-5 ox) 1 pkg flour tortillas 2 cups grated mozzarella cheese
Cook chicken, green chilies, and cream cheese over medium heat until melted and well mixed. Roll into tortillas and place in casserole dish. Pour enchilada sauce over the top and sprinkle with mozzarella cheese. Bake at 350º until cheese is melted approximately 15 minutes.
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