Chicken Enchilladas

Chicken Enchilladas

4 chicken breast halves, cooked and diced
8 oz cream cheese
1 1/2 cups shredded cheddar cheese
1 cup pepper jack cheese
1 packet taco seasoning mix
1- 4 oz can diced greed chilies
1 can Enchillada Sauce (I use La Victoria)
Corn Tortillas

Combine cream cheese, cheddar and jack cheeses, green chilies, and taco seasoning.  (I like cheese, but you can add more or less according to your likes.)  Add chicken and stir it all in really well.   Spoon the filling into the corn tortillas.  Roll them up and place them in a 9X13" pan.

HINT:  The corn tortillas roll better if you warm them up in the microwave before rolling them.  I usually warm 3 for 20-25 seconds.  Then roll those while the next 3 warm in the microwave.  They may still split anyway, but they will still taste good even if they split. 

Spoon the enchillada sauce over the enchilladas.  Sprinkle an additional 1 cup grated cheddar cheese over the top.  Bake in a 350 degree oven for 30 minutes.

Serve with sour cream, lettuce, guacamole, whatever you like. 

This recipe tends to make a lot.  I am feeding a family of 7, but I don't have a lot of time.  I like filling a couple of pans with the enchilladas.  I bake one and put the other in the refrigerator.  I can then bake the second pan in the next couple of days.  It makes life easier when it is busy.