Ingredients
3chicken breasts,skinless, boneless
8ozcream cheese,(2 packages) softened
4clovesgarlic,crushed
1tbspground cumin
2tspsalt
1tspground black pepper
15ozpetite diced tomatoes,(1 can), drained
8green onions,chopped
7ozgreen chiles,(1 can), diced
½cupfresh cilantro,chopped
¼cuplime juice
2cupscheddar cheese,shredded, divided
10large flour tortillas
15ozgreen enchilada sauce,(1 can)
Preparation
Preheat oven to 350 degrees F. Grease a baking dish.
Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water for 7 to 10 minutes until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F. Remove chicken to a cutting board to cool.
Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup cheddar cheese and fold to integrate.
Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about ½ cup of the chicken mixture into the center of each tortilla and fold the tortilla around the filling.
Arrange into the prepared baking dish. Top tortillas with remaining cheddar cheese and green enchilada sauce.
Bake in the preheated oven for about 20 minutes until hot and the cheese is melted.
