Chicken and Green Chile Enchiladas

I haven't tried these yet, but I'm adding them to my meal plan for January (we had turkey enchiladas last night...gotta spread out the love)




Chicken and Green Chile Enchiladas 
(courtesy of Sarah Irwin)

Serving size about 10

1 - 8oz container of cream cheese, cut into cubes
1 - 4.5 oz can of diced green chiles
2 - 10 oz cans of green enchilada sauce ( I usually use less so the enchiladas are crispy)
1 lb  cooked chicken cut up
10 tortillas 
3/4 cup of shredded cheese

1. Preheat oven to 400. Lightly grease glass pan 13x9 works well.

2. Cook chicken throughly.

3. In a pan mix cream cheese, diced green chilies until cream cheese is melted. Stir in cooked chicken. ( I usually add a little green enchilada sauce and cheese as well to add more flavor)

4. Spoon mixture into tortillas, a large spoonful for each. Roll up tortilla and place seem down in glass pan. Pour enchilada sauce over tortillas. Sprinkle cheese on the top.

5. Cook for about 20 min or until cheese is melted.