Spicy Cream Cheese and Chicken Enchiladas

• 1 whole Anaheim Or Jalapeno Pepper
• 2 ounces, fluid Neufchatel Or Cream Cheese
• 6 whole Burrito-sized Flour Tortillas
• 1 whole (about 3 Lb. Size) Chicken, Meat Removed And Shredded
• 1- 1/2 cup Tomato Salsa
• 3 cups Shredded Cheddar Cheese

1. Preheat the oven to 375 degrees F and grease a 9x13 baking pan.
2. Cut the top off the pepper and remove the seeds.
3. Finely dice the pepper and scrape the pieces and any juice into a small mixing bowl.
4. Add the Neufchatel or cream cheese and mash with the back of a fork until the peppers are completely mixed into the cream cheese.
5. Lay out one tortilla and top with approximately 1/2 cup shredded chicken, 1/4 cup salsa and 1/4-1/3 cup cheddar cheese.
6. Roll up and place seam-side down in the baking pan.
7. Repeat with the remaining tortillas.
8. Divide the cream cheese evenly between the enchiladas.
9. Using an offset spatula or a butter knife, spread the cream cheese over the top of each enchilada.
10. Sprinkle the remaining cheddar cheese over the cream cheese.
11. Bake at 375 degrees F for 20-25 minutes, or until the cheese on top is melted and bubbly.
12. Allow to cool for 5-10 minutes before serving.

anaheim, cream cheese, flour tortillas, chicken, tomato salsa, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/spicy-cream-cheese-and-chicken-enchiladas/ (may not work)