Preparation time: 25 mins
Cooking time: 25 mins
8 oz Cream Cheese
2 cups Monterey Jack cheese, grated
1 can green chilies, chopped
1 can cream of mushroom soup
1 jar chunky salsa
1 1/2 cans green enchilada sauce
1 1/2 lb chicken, cooked & cubed
1 bunch green onions
8 flour torillas
1. Stir together mushroom soup and salsa, spoon 1/2 cup mixture in bottom of the 13 x 9 baking dish coated with cooking spray.
2. Beat cream cheese and green enchilada sauce until sooth. Stir in chicken, 1 cup cheese, green onions and chiles.
3. Spoon 1/3 cup mixture down center of each tortilla. Roll up tortillas, and place seam side down in baking dish. Pour remaining soup mixture over enchiladas adn top with remaining 1 cup of cheese.
4. Bake at 350 for 25 mins. If desired, sprinkle with parsley or cilantro. Hint: you can never get enough cheese so sprinkle more on the top!