Cream Cheese Green Chicken Enchilada'S

• 3 chicken breasts
• 2 (8 ounce) packages cream cheese (you can use 1/3 less fat if desired)
• 2 (10 ounce) cans green enchilada sauce
• 2 (4 ounce) cans mild chiles
• burrito-size flour tortilla
• 2 cups cheddar cheese, shredded

1. Preheat oven to 350.
2. Cube chicken and brown in deep skillet.
3. Add the chilies and cream cheese to the pan with the chicken. Cook until cheese is thoroughly melted.
4. Spray a 9x13" pan with cooking spray.
5. Put a little of the green enchilada sauce on the bottom of the 9x13" pan. (about half of one can or so).
6. Spoon chicken mixture into tortilla's and roll them up like burritos. (you can close the ends or leave them open it doesn't matter much.) Place them in the 9x13" pan.
7. Pour the rest of the green enchilada sauce over the rolled enchiladas.
8. Sprinkle with the shredded cheese.
9. Bake for 35-45 min or until heated through.
10. Let sit 5-10 minutes before serving.

chicken breasts, cream cheese, green enchilada sauce, mild chiles, flour tortilla, cheddar cheese

Taken from www.food.com/recipe/cream-cheese-green-chicken-enchiladas-423041 (may not work)