Tuesday, May 5, 2009


1 (8oz) package cream cheese, room temp
1 can heavy cream
2-1/2-3 cups shredded chicken
1 cup green onions, chopped
1 cup green chile sauce or 1-28oz can
1 can cream of chicken soup
12-8" flour tortillas
2 cups cheese
Beat cream cheese and sream until smooth. Fold in chicken and onions, reserving 1/4 cup of onions and 1/2 cup of the cheese for topping. Warm sauce and soup. Coat baking dish. Dip tortillas in sauce. Spoon in 1/2 cup filling and roll up. Contintue for all 12 tortillas. Sprinkle with reserved onions and cheese. Bake 350 degrees for 30 minutes!

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