Emily's Green Chili and Chicken Enchiladas

Contributed by: Emily Tong

Ingredients:

• 3-4 boneless, skinless chicken breasts 
• 2 cans diced fire roasted green chilis
• 1 tablespoon chopped garlic
• 1 8 oz package cream cheese
• 1 can white or pinto beans (drained)
• 1 large can green enchilada sauce
• 1 ½-2 cups shredded Monterey jack cheese
• 8 medium soft taco size tortillas
• 1 handful chopped, fresh cilantro

Instructions:

1. Preheat oven to 375. 
2. Cook chicken breasts (boil, grill, bake) and shred. Put shredded chicken into large skillet with green chilis, garlic and cream cheese. Stir until melted. Add beans. 
3. Lightly grease bottom of 9x13 Pyrex dish and spoon about ½ cup of enchilada sauce on bottom.
4.  Fill each tortilla with a large spoonful of the chicken mixture and place into dish seam side down. 
5. Pour remaining enchilada sauce over filled tortillas. Top with shredded cheese. 
6. Bake for 20-30 minutes or until enchiladas are bubbly and lightly golden. Top with fresh cilantro.

Notes from Kate: I think I'll try this with leftover rotisserie chicken! I love both of Emily's recipes because enchiladas and lasagne are both things that I (1) LOVE but (2) think of as labor intensive so I never make them. These recipes actually seem do-able!