2 large chicken breasts (cubed)
1 8 oz package of cream cheese or 1 can of cream of chicken soup (milder version)
1 4 oz can of diced green chilis
1 28oz cans of Enchilada sauce (we prefer green chili)
1-2 14 oz. packages of flour (or wheat flour) tortillas
Shredded Cheddar Jack as desired.
Cook chicken in a large skillet until juices run clear. Add can of chilis and 1/2 can of enchilada sauce to chicken. Stir. Bring sauce to a a boil.
Spoon in cream cheese (or soup) stirring constantly. Simmer until cream cheese is fully melted.
Preheat oven to 350. Spray a 9 X 13 glass pan lightly with non-stick cooking spray.
Place tortilla in pan spoon in about 1/4 cup of filling directly into the center. Fold the tortilla in 1/2 and drag the top half lightly over filling slightly wetting the tortilla. Roll burrito style so enchiladas are about 1 inch thick. Leaving ends untucked. Slide rolled enchilada edge side down to the bottom of the pan. Repeat until pan is full.
Smother enchiladas with remain enchilada sauce and top with cheese as desired.
Bake at 350 for 20 to 25 minutes.
(If you have left over sauce and don’t want to make another pan it freezes well. Use within a month. Do not freeze rolled enchiladas they just fall apart.)