Chicken Enchiladas

I got this recipe from Fran, who got it from her daughter, Kelly, who got it from the back of the Old El Paso Green Chile Enchilada Sauce can.  They are easy to make and taste wonderful!

1 lb uncooked chicken

1 package (8 oz) cream cheese

1 can (4.5 oz) Old El Paso chopped green chiles

1 package flour tortillas (6 inch)

2 cans (10 oz each) Old El Paso green chile enchilada sauce ( I only use 1 can of this.)

3/4 cup shredded cheddar cheese (I cover them completely with whatever it takes)

1.  Heat oven to 400 degrees F.  Spray 13 x 9 inch glass baking dish with cooking spray.

2.  Cut chicken into chunks.  In skillet, cook chicken until no longer pink in center.  Stir in cream cheese and chiles.  reduce heat to medium.  Cook and stir until blended and cream cheese is melted.  

3.  Pour just a little of the enchilada sauce in the bottom of 13 x 9 dish.  (to cover bottom of dish)

3.  Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheese.  Bake 15 t0 20 minutes or until hot and cheese is melted.

You really need to double the recipe if you're going to have more than 4 people eating.