Creamy Chicken and Chile Enchiladas

Easiest enchiladas you'll ever make (and tasty too!).

From the kitchen of:  
Erica Groneman, adapted from The Old El Paso Mild Green Chile Enchilada Sauce 10 oz can (If you don't have this recipe with you at the store, you can use the can as a reference. The recipe here is not exactly as listed on the can, but we've tried both ways, and they're practically the same.)

INGREDIENTS:

• 1 lb uncooked chicken breast strips
• 1 package (8 oz) cream cheese, cut into cubes
• 1 can (4.5 oz) chopped green chiles
• Package of 12 corn tortillas (6 inch size)
• 2 cans (10 oz each) green chile enchilada sauce
• Shredded Colby Jack (or whatever flavor you prefer) cheese (approx 1 cup)

INSTRUCTIONS:

1. Heat oven to 400 degrees. Spray 13x9 inch glass baking dish with cooking spray.
2. In large skillet, cook chicken over medium high heat, stirring occasionally, until no longer pink in center. Stir in cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
3. While cream cheese is melting, in another small skillet, heat tortillas - both sides - one at a time until soft and can be rolled easily. (This step takes a while, so I always start it while the chicken mixture is cooking.)
4. Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake 15-20 minutes or until hot and cheese is melted. (Tip: try not to overfill the first few tortillas, or you'll run out of filling.)

MAKES: 12 enchiladas