Chicken and Chile Enchiladas

I am SO not a Mexican food lover. I am extremely picky about Mexican food, and since most of it is blegh, I tend to stay away from it. However, when I went to Kentwood to visit family before Marie was born, they introduced me to this recipe...

These are unlike any enchiladas I have ever had! They are silky and creamy in the middle, and have just enough sauce and cheese on them to not be overpowering. Even if you don't like Mexican food, I'm sure this will be a hit at home!


Ingredients:  
 1 pound chicken breast or thighs (cubed or cut into strips)
1- 8 oz package cream cheese, cubed
1- 4.5 oz can Chopped Green Chiles ( I use the 7 oz can, because we like the added spice)
1 package 6 inch tortillas
2- 10 oz cans Green Chile Enchilada Sauce (Mild or Hot depending on spice preference)
3/4 cup shredded Cheddar Cheese
*For additional spice, you could also add chopped jalepeno

Kitchenware:
13x9 baking dish (or two smaller pans... one pan to cook, and one to freeze)
10 inch skillet
Stirring Utensil

This is a quick and easy dinner! I always have the ingredients on hand, the chiles and sauce in the pantry, chicken, cream cheese and tortillas in the freezer (Yes, you CAN freeze them!), and cheddar in the fridge.

Heat oven to 400 degrees; spray your baking dish with cooking spray. In your skillet, cook chicken over Medium-High heat, stirring occasionally, until no longer pink in the center. Stir in cream cheese and chiles; reduce heat to Medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling into tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake 15-20 minutes, until cheese is melted.

If you were freezing a batch, you would still put the sauce and cheese on top. Then wrap with saran wrap, and aluminum foil. I like to write the heating directions on the foil so I remember. 400 for 30 minutes.This freezes wonderfully and tastes just as spectacular as if you had made it fresh!