Easy Chicken Enchiladas
by Chelsey W.
4 large chicken breasts
6-8 oz cream cheese
4 oz can green chilies (optional)
10 flour tortillas
2 c shredded cheese (I used cheddar)
1 19oz can or 2 10oz cans enchilada sauce
Fully cook chicken breasts and cut up into bite size pieces. Season with salt, pepper, and a little onion powder. Over low heat stir in about 6 oz of cream cheese with the chicken then taste. You can add all 8 oz if you want. After the cream cheese has melted and coated chicken stir in green chilies (optional). Fry tortillas in a little oil for just a few seconds on each side if you want crispy enchiladas. In a 9x13 pan pour about 5 oz of enchilada sauce in the bottom. Then spoon chicken filling in the center of the tortillas and sprinkle cheese over the filling. Then fold them closed placing around ten in the pan. Pour the rest of the enchilada sauce on the top and sprinkle with cheese. Bake covered at 350 degrees for about 20 minutes or until sauce bubbles and cheese has melted. Serve with sour cream, lettuce, or other favorite toppings.