3-4 (bone-in chicken) breast halves1 Can La Victorias Green Enchilada Sauce
8 oz cream cheese, softened
1 med. Onion (chopped)
2 tablespoons olive oil
12 Flour Tortillas
Green Onions (optional)
La Victora Jalepenos (optional)
2 cups shredded Monterrey Jack Cheese
Place the chicken breast into a pot, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool. Season to taste
Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes (set aside)
Heat/mix enchilada sauce and cream cheese until cream cheese is melted
Once enchilada sauce and cream cheese are melted together, add chicken, jalepenos and onions.
Spoon approx 3-4 Tbsp chicken mixture down center of tortillas (add cheese to liking) Roll up tortillas and place seam side down in 13X9 baking dish. Repeat.
Pour remaining enchilada sauce over enchiladas (if you have any sauce left) and top with as much cheese as desired and add cilantro or green onions.
Bake in 350 oven for 35-45 minutes, until bubbly and cheese is lightly browned.