1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into strips
1 can (4.5 ounces) chopped green chilies
1 package (12 count) flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch retangular baking dish. Cook chicken in 10 inch skillet over medium-high het, stirring occasionally, until no longer pink in center.
Add cream cheese and 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 side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar ceese.
Bake 15 to 20 minutes or until hot and cheese is melted.
I found sometimes you need to add extra cheese to the chicken mix to make it some what thicker for spooning.
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