Chicken Enchiladas

My Favorite Dish
a recipe from my mother

This is a quick, easy, tasty, and affordable family-style meal. I have found that you can use less tortillas if you are feeding less people, or want each enchilada to have more stuffing. I love spicy food, so I have added jalapenos to my version of this recipe, but they are still great without them!

Ingredients:

6-8 flour burrito-size tortillas
8 oz. cream cheese (you can use fat-free versions)
1 packet taco seasoning
2 cups (more or less as desired) fully cooked grilled chicken breast (cut into cubes)
2 cans green enchilada sauce
1 can (7 oz.) diced green chiles
1 package (2 cups) shredded Mexican-style cheese
sliced jalapeno peppers (as many as desired, if any)

Preparation:

1) Preheat oven to 350°F. In a large skillet, mix cream cheese, taco seasoning, and chicken until creamy. Mix in green chiles and jalapenos.

2) Divide the chicken mixture by placing an even amount into the center of each tortilla. Roll each tortilla up to create enchiladas.

3) In a 13in. x 9in. x 2in. casserole baking dish, pour in 1 can of the green enchilada sauce. Place enchiladas on top of the sauce, side by side.

4) Pour the other can of green enchilada sauce over the enchiladas. Cover enchiladas with the shredded Mexican cheese.

5) Place enchiladas in the oven uncovered for about 30 minutes, or until cheese is melted.

I always serve this dish with my favorite chips and salsa... ENJOY!

Tip:
Try using Tyson refrigerated fully cooked chicken cubes!