INGREDIENTS
1
Tb oil
1/2 cup
onion, diced
1 1/2
lbs chicken breasts, cooked and shredded
4 oz
diced green chilies
8 oz
(1 block) cream cheese, softened
3 cups
green enchilada sauce
12
white corn tortillas (small size)
8 oz
Monterey Jack cheese, shredded