Cream Cheese and Chicken Enchiladas

• 1 package Chicken Breasts (3-5 Breasts)
• Seasonings
• 2 blocks Cream Cheese
• 2 cups Salsa, Divided
• 2 cups Shredded Cheese, Divided (I Usually Do A Monterey/Colby Blend, But Whichever You Prefer)
• 10 whole Flour Tortillas (fajita Sized)--this Number May Vary Depending On How Full You Fill The Tortilla

1. 1.
2. Preheat oven to 300 degrees
3. 2.
4. Cut up the chicken into approximately 1 inch cubes
5. 3.
6. Saute in skillet (with a small amount of olive oil or vegetable oil) till cooked through.
7. Season as desiredI usually do pepper, salt, and Tony Chacherres blend.
8. 4.
9. In a separate bowl, combine 2 blocks of cream cheese, 1 cup of salsa (choose your favorite!
10. ), and 1 cup of shredded cheese.
11. 5.
12. When chicken is cooked, place in the cream cheese mixture, and mix all of it together.
13. To be entirely honest, I just stick both hands in and mix it up.
14. Messier for sure, but it gets the job done quick!
15. 6.
16. Grease (or non-stick spray) a casserole dish (8x8 or 8 1/2 x 11) .
17. 7.
18. Place about 1/4-1/3 cup of cream cheese mixture into a tortilla and roll tightly.
19. 8.
20. Place in greased casserole dish.
21. 9.
22. Repeat with remainder of mixture/tortillas.
23. Place them tightly together and squeeze them all in!
24. 10.
25. Cover the rolled tortillas in the dish with a thin layer of salsa (approx.
26. 1 cup will do).
27. 11.
28. Cover that with a layer of shredded cheese (again, approx.
29. 1 cup will do).
30. 12.
31. Pop in the oven for about 20-30 minutes.
32. When the cheese is cooked and all bubbly, but not burned, it should be done.
33. Enjoy!

chicken breasts, cream cheese, salsa, shredded cheese, flour tortillas

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