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- 8 - 9" flour tortillas
- 3 - 14 oz. cans of Green Enchilada Sauce
- 2 tsp olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1/4 tsp. dried oregano
- 8 oz. reduced fat cream cheese, softened
- about 2 cups shredded, cooked chicken (can use a rotisserie or leftover chicken)
- 1 - 4.25 oz. can of diced green chilies
- 1 tsp. ground cumin
- salt and pepper, to your liking
- 2 1/2 cups Mexican blend shredded cheese, divided (can use reduced fat cheese)
- lettuce, tomatoes, sour cream, black olives, for garnish, if desired
View Full Recipe at My Kitchen Adventures
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