Creamy Chicken Enchiladas

Who doesn't like enchiladas?  This recipe makes bunches and isn't very expensive at that.

Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients:

• 2 bags already cooked grilled chicken pieces
• 2 cans chopped green chilies
• 2 bars of cream cheese cubed
• 4 cans of green chili enchilada sauce
• flour tortillas
• shredded cheddar cheese
• 2 TBS butter or margarine 

Preheat oven to 350 degrees.  Pan fry the already cooked grilled chicken pieces in butter until fully heated through.  Add the cubed cream cheese, being careful not to let it scorch.  It's best to do this in a wok or another non-stick big pan.  

After the chicken and cream cheese is thoroughly mixed add the green chilies.  Combine well.  Add about 2-3 spoonfuls of mixture to tortilla and roll, do not fold as you will need the ends open for the sauce to soak through.

Place in pan, aligning them so that they are not squished.

This should make about two pans of enchiladas.  Use two cans of enchilada sauce per pan.  Add cheddar cheese over top of enchiladas.

Place in oven for about 20 minutes.