Carrie’S Chicken Enchiladas

• 4 chicken breasts
• 1 package of tortillas
• 1 8oz package of cream cheese
• 1 cup of salsa verde (green salsa)
• 1 large can of green enchilada sauce
• 1 8oz package of shredded Monterey Jack Cheese
• Rice (white or Spanish - I like Zatarins)
• Chopped green onions
• Sour cream

1. Preheat oven to 400. Cook chicken breast (I like to grill them) and cut into bite sized pieces. Place chicken, cream cheese and salsa verde in a pan over medium heat. Cook until the cream cheese is melted and the chicken is hot. Place a spoonful of mixture in the center of a tortilla and roll it up. Spray a 9x13 pan with Pam and line the enchiladas up, seam side down. Pour the enchilada sauce over the rolled tortillas and place in the oven for 20 minutes or until bubbling. Add cheese to the top and bake until cheese is melted.
2. Serve while hot with white or Spanish rice and top with sour cream and green onions.

chicken breasts, tortillas, cream cheese, verde, enchilada sauce, cheese, rice, green onions, sour cream

Taken from www.epicurious.com/recipes/member/views/carrie-s-chicken-enchiladas-50142310 (may not work)