1 pound cooked and shredded chicken breast (I boil, let cool, and shred in processor or by hand)
1 package (8 ounces) cream cheese (I use reduced fat or FF)
1 can (4.5 ounces) chopped green chilies (I like the fire roasted chilis for a little extra "kick")
1 package (12 count) flour tortillas for soft tacos & fajitas (this recipe actually makes 5 or 6 large enchiladas)
2 cans (10 ounces each) green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch rectangular baking dish.
Melt cream cheese in large non-stick skillet; add chiles; reduce heat to medium and stir until blended and cream cheese is melted; add chicken and combine well.
Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.
Serve with rice and enjoy!
*Recipe courtesy of Old El Paso
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