Chicken Enchilada

4		large chicken breasts
8  ounces		cream cheese
6  ounces		pepper jack cheese
1/2  cup		white onion, chopped
3		cloves garlic,s minced
10  ounces		salsa verde
16		small flour tortillas

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Enchilada ingredients. The serving size for any ingredient in Chicken Enchilada may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook chicken breasts on high in crock pot 5 hours. Shred breasts. Sautee onions and garlic until clear. Mix onions and garlic, shredded chicken, 4 oz shredded pepper jack, and 8 oz block of cream cheese. Fill tortillas and roll. Place in dish and cover with salsa verde and 2 oz shredded pepper jack cheese. Bake covered for 20 minutes at 350 degrees and uncovered for 10 more minutes.