Large can of Red Mild Enchilada Sauce
1 Packet of Cream Cheese
2 lbs Shredded Cooked Chicken
1 Pack 10" - 12" Tortillas
1 Package (2 cups) of Shredded Cheddar or Mexican Cheese (your choice)
Mix the shredded chicken and cream cheese together in a large mixing bowl. Set Aside.
In a 9x13 cooking dish, thinly coat the bottom in enchilada sauce.
On a plate or cutting board, place a helping of the chicken and cheese on the tortilla and roll up, then place it in the pan. Number will vary depending on how much filling you have in each and how tight you roll the tortilla.
Once you have filled the pan, cover the rolled-up tortillas in the shredded cheese and pour the remaining sauce over them.
Cook for 25 minutes at 375.
This is a personal recipe.