Chicken Enchiladas

Oh my heck! These were so good! I tried these at a Choir Party we had in December. They had too much green sauce for me, but were still really good. So I got the recipe and tried them tonight, hoping they'd be as good as the ones at the party. They were.

So super simple... it's a nice a change from the other 2 enchilada recipes I have.

4 chicken breasts (that made 12 enchiladas)

2 cream cheese pkgs (next time I think I'll use 3 though)

1 7 oz can mild diced green chilies

1 can Green Enchilada sauce (2 if you like lots of sauce)

salt & pepper

tortillas

cheese

Cook up diced chicken breast. When done, add the cream cheese(s) and chilies, and cook on lower temp until melted. Add salt and pepper to taste. Spoon mixture into tortillas (I used the 8" size... although 1/2 them were only about 6" wide). Roll up and put in sprayed 9x13 pan. (It took two pans for me). Pour enchilada sauce over the enchiladas. (I used 1 can for both). Sprinkle with cheese (Mexican cheese is the best choice). Cook, uncovered, at 400 for 15-20 minutes. Enjoy :)