Chicken Enchiladas

Ingrédients

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips

1 package (8 oz) cream cheese, cut into cubes

1 can (4 oz) Chopped Green Chiles

1 package Flour Tortillas (10 Count)

2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce

3/4 cup Shredded mexican blend Cheese

Instructions

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 10-inch nonstick skillet, cook chicken over medium-high heat 7 to 8 minutes, stirring occasionally, until no longer pink in center. Stir in cream cheese and green chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up, and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving

Notes

I added 2 diced jalopenos and 8 oz white velveeta