Creamy Chicken and Chile Enchiladas
1 lb uncooked chicken breasts, cut into cubes
1 pkg (8oz) cream cheese
1 can (4.5oz) chopped green chiles
1 pkg (12 count) flour tortillas, soft taco size
2 cans (20oz) green chile enchilada sauce
¾ C shredded cheddar cheese
Heat oven to 400*F. Lightly grease 13x9" baking dish.
Cook chicken in 10" skillet over med-high heat, stirring occasionally, until no longer pink in center.
Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling onto tortillas, roll up, and place seam side down in baking dish. Pour enchilada sauce over top and sprinkle with cheese.
Bake 15-20 minutes or until hot in center and cheese is melted.
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