Creamy Chicken Enchiladas

• 1 whole Prepared Or Store Bought Rotisserie Chicken
• 1 package Cream Cheese (8 Ounce Package)
• 1 jar Green Chili Enchilada Sauce (28 Ounce Jar)
• 1 cup Mexican Blend Cheese
• 1 package White Corn Tortillas (10-12 Count)

1. Preheat oven to 375F.
2. Shred chicken.
3. Cube the cream cheese and melt over low heat in a saucepan.
4. Add chicken and combine.
5. Heat up corn tortillas for 1 minute in microwave or until soft.
6. Place chicken mixture into tortillas and roll them up.
7. Place in a baking dish seam side down.
8. Pour green sauce over the enchiladas and top with 1 cup of Mexican style cheese.
9. Bake in oven at 375F for 30-35 minutes until cheese starts to brown.
10. Let enchiladas stand for 10 minutes before serving.
11. Serve with rice and refried beans.

chicken, cream cheese, green chili enchilada sauce, blend cheese

Taken from tastykitchen.com/recipes/main-courses/creamy-chicken-enchiladas-6/ (may not work)