Creamy Green Chile Chicken Enchiladas

Ingredients

• 8 flour tortillas (8") warmed, or 12-16 corn tortillas (see notes)
• 1 lb. cooked chicken (~2 breast or 2.5 cups chopped/shredded, see blog for recommendations)
• 1 7oz. can mild green chiles, drained (I used fire roasted)
• 4 oz. cream cheese room temperature (see notes)
• 3-4 cups shredded cheese, of your choice (I used a blend of colby jack & mozzarella)
• Salt & pepper to taste (I used 1/2 tsp salt & 1/4 tsp pepper)
• 1/4 cup diced onion (optional add-in)

Green Enchilada Sauce:

• 1 batch homemade Salsa Verde (about 2 cups, or use a store bought 16 oz. jar)
• 1 cup chicken broth (use only 1/4 cup broth if using store-bought Salsa Verde)
• 2 Tbsp olive oil