5 cups cooked and shredded chicken (about 4-6 breasts)
2 Tbs taco seasoning mix
1/4 cup chopped green onions or fresh chives
2 1/2 cups shredded cheese (cheddar, Monterey Jack and/or mozzarella), divided
28 oz can green enchilada sauce
8 oz cream cheese, softened
4 oz can chopped green chilies
Flour or corn tortillas (about 8 large)
2-3 green onions, chopped
Preheat oven to 375°F.
Combine cooked chicken, taco seasoning, 1/4 cup chopped green onions or chives and 1 1/2 cups shredded cheese. Using a mixer/blender/immersion blender, mix green enchilada sauce and cream cheese until no lumps remain. Stir in canned chilies. Add about 1 1/2 cups of the creamy sauce to the chicken; mix well.
Pour a small amount of sauce into the bottom of a 9×13” baking pan. Roll chicken filling in tortillas. Place enchiladas in pan. Pour remaining sauce over enchiladas. Sprinkle with remaining 1 cup cheese and chopped green onions. Cover and bake for 35-45 minutes, or until hot and bubbly. Uncover and bake 10 minutes longer.