Cream Cheese & Green Chile Chicken Enchiladas

We love this easy, cheesy green chile chicken enchiladas! You can go pure simple or doctor them up as much as you'd like! This is what you'll need to make 8-10 enchiladas (about 4-5 servings):

Photo bySarah

Ingredients:

• 1 lb chicken breasts or rotisserie chicken, cut into 1/2-inch strips or shredded
• 1, 8 oz package cream cheese, cut into cubes
• 1 taco seasoning packet
• 1 small can (4 oz) chopped green chiles, mild or spicy
• 10 flour tortillas
• 2 cans (10 oz) green chile enchilada sauce, mild or medium
• 3/4 cup shredded cheese blend

Optional For Topping:

• 1 medium tomato, diced
• Sour cream
• 1 bunch cilantro, chopped

Preheat the oven to 400°F and coat a 9 x 13-inch glass baking dish with cooking spray. In a 10-inch nonstick skillet, cook the chicken over medium-high heat for 7 to 8 minutes, stirring occasionally, until it is no longer pink in the center. (If using cooked and shredded rotisserie chicken, skip the skillet step. Just add it in after cream cheese has melted.)

Reduce the heat to medium and stir in the cream cheese, taco seasoning, and green chiles. Cook and stir until everything is well-blended and the cream cheese has melted.

Spoon the chicken mixture into tortillas, roll them up, and place them seam-side down in the prepared baking dish. Pour the enchilada sauce over the top and sprinkle with cheese. Bake for 15 to 20 minutes, or until heated through and the cheese is melted. Let the dish rest for 5 minutes before serving, then dish and top with your favorite things and enjoy!

*Notes:
Feel free to add sauteed onions or chopped jalapenos for an added kick!