Creamy Chicken & Chile Enchiladas

• 1 lb chicken breast, cut into strips
• 8 ounces fat free cream cheese, cut into cubes
• 1 (4 1/2 ounce) can green chilies
• 12 fat free tortillas
• 2 (10 ounce) cans green enchilada sauce
• 34 cup low-fat cheddar cheese (3oz)

1. Pre-heat oven to 400 degrees and then lightly grease a 9 x 13 inch baking dish.
2. In a 10-inch skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center.
3. Add cream cheese and chilies, reduce heat to medium.
4. Cook and stir until blended and cream cheese is melted.
5. Spoon chicken filling onto tortillas (about 1/4 cup @), roll up and place seam sides down in baking dish.
6. Pour enchilada sauce over top; sprinkle with Cheddar cheese.
7. Bake 15 to 20 minutes or until hot and cheese is melted.

chicken breast, cream cheese, green chilies, tortillas, green enchilada sauce, lowfat

Taken from www.food.com/recipe/creamy-chicken-chile-enchiladas-284626 (may not work)