Chicken and Cream Cheese Baked Soft Tacos with Green Chile Sauce

I've been making a variation of these for years and years in enchilada form.  But, here I go again with the low carb posts. The mini-street taco zero carb tortillas are so delicious and fun to play with to see how I can adapt how I'm eating for a bit.

You can use regular flour tortillas for this recipe in any size you'd like.  Of course, if you use a larger tortilla than what I am using here, you'll have less in your baking dish.  This batch made 12 street taco size tortillas.

2 - 3 cups cooked and shredded white meat chicken

4 oz. cream cheese

1 small can diced green chiles

10 oz. green enchilada sauce, divided

1 cup shredded Mexican blend cheese, divided

12 street taco size tortillas

Preheat oven to 350 degrees F.  Spray a 9 x 13 casserole dish with non-stick spray.  Spoon a few tablespoons of the enchilada sauce into the bottom of the casserole dish and spread it evenly.

Place the chicken, cream cheese, and green chiles in a skillet over medium heat.  Stir frequently while the cream cheese melts and combines with the chicken and chiles.  Add 3 T. of the enchilada sauce and 1/3 cup of the shredded cheese to the chicken mixture.  Remove from heat.

Divide chicken cheese mixture evenly over each tortilla, spreading all the way to the edges.  Gently fold the tortilla in half and place in baking dish.  Repeat with remaining tortillas.

Spoon the remaining sauce over the tortillas and sprinkle the rest of the cheese on top.  Bake for 20 - 25 minutes until the tacos are hot through and through and the cheese is browned and bubbling.  Garnish with chopped cilantro or parsley if desired.

You can also top them with diced jalapenos, sour cream, or taco sauce.  But they are wonderful just like they come out of the oven.

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