Yummy Enchiladas--by me!

These were an experiment and ended up getting rave reviews, so I thought I'd share.

Ingredients

3-4 chicken breasts, cut into medium pieces
1 small can green chilies
1 small yellow onion
garlic salt
pepper
12-16 white corn tortillas
4-5 oz. cream cheese
2 cups grated cheese (the kind you like)
1 large can green chilie enchilada sauce


Add first 5 ingredients to crock pot and cook for 4-5 hours. Take chicken out removing most of the liquid and shred the chicken. Add the cream cheese while the chicken is hot.

In the meantime, heat about 3/4 C oil in a small saute pan. Dip each corn tortilla in
hot oil to soften, place napkins between to absorb excess grease. Place about 1/4 cup of chicken mixture and a little bit of cheese in each tortilla roll and place in 9X13 baking dish. Top with green chilie enchilada sauce and remaining cheese. Bake about 30 minutes. I covered the pan for the first 15 minutes. I had enough ingredients to make an additional 8X8 pan to freeze for future use.

**Before placing enchilada in pan, pour abut 1/4 C of enchilada sauce on bottom to prevent tortillas form sticking.