8 oz. cream cheese, softened
\n2 cups shredded cooked chicken
\n1 can diced green chilies
\n1\/4 cup chopped fresh cilantro
\n1\/2 teaspoon ground cumin
\n1\/4 teaspoon garlic powder
\n1\/4 teaspoon onion powder
\n2 cups shredded cheese
\n8-10 flour tortillas<\/p>\n
In a large bowl, mix together the cream cheese, shredded chicken, green chilies, cilantro, cumin, garlic powder, onion powder, and 1 cup of shredded cheese.
\nSpoon the chicken mixture onto each tortilla, roll them up and place them seam side down in a greased 9\u00d713 inch baking dish.
\nPour the enchilada sauce over the top of the tortillas, making sure they are all coated.
\nSprinkle the remaining shredded cheese on top.
\nCover the dish with foil and bake for 20-25 minutes.
\nRemove the foil and bake for an additional 5-10 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 8 oz. cream cheese, softened 2 cups shredded cooked chicken 1 can diced green chilies 1\/4 cup chopped fresh cilantro 1\/2 teaspoon ground cumin 1\/4 teaspoon garlic powder 1\/4 teaspoon onion powder 2 cups shredded cheese 8-10 flour tortillas Directions: In a large bowl, mix together the cream cheese, shredded chicken, green chilies, cilantro,…<\/p>\n