Creamy Chicken Chile Enchiladas

• 8 ounces, weight Low Fat Cream Cheese, Softened
• 3 cups Plus 3 Tablespoons Of My Enchilada Gravy (see My TastyKitchen Recipe Box)
• 6 ounces, weight Canned Diced Green Chiles
• 18 ounces, weight Boneless, Skinless Chicken Breast, Grilled Or Baked And Chopped
• 6 whole (10 Inch) Flour Tortillas
• 1- 1/2 cup Shredded Mozzarella Cheese
• Fresh Cilantro Leaves As Garnish

1. Preheat oven to 350 degrees F. Spray a 9x9 baking dish lightly with cooking spray.
2. In a medium bowl, combine cream cheese, 3 Tablespoons of my Enchilada Gravy, and green chiles.
3. Mix well.
4. Add the cooked chicken cubes and fold to combine.
5. Fill each tortilla with 1/3 cup of the chicken mixture.
6. Place tortillas in baking dish and fold each to seal.
7. Ladle 3 cups of Enchilada Gravy over filled tortillas, then sprinkle with cheese.
8. Bake for 15-20 minutes, until cheese is melted.
9. Then place oven on high broil and place baking dish on the top rack.
10. Watch closely and broil for about 3 minutes, or until cheese is lightly browned and bubbling.
11. Remove from oven and allow to cool for 15 minutes.
12. Garnish with fresh cilantro leaves and serve.

cream cheese, enchilada gravy, green chiles, weight, flour tortillas, mozzarella cheese, cilantro

Taken from tastykitchen.com/recipes/main-courses/creamy-chicken-chile-enchiladas/ (may not work)