Green Chili Chicken Enchiladas

junktownsmom

Best tasting chicken enchiladas I've ever had.

2 large boneless, skinless chicken breasts (if they're small, use 4)

1 8 oz. package of cream cheese

8 to 10 tortillas

1 can Old El Paso Green Chile Enchilada Sauce

¼ cup Rotel

Knorr Chicken Bouillon

Shredded cheddar cheese

Preheat oven to 400 degrees.

Trim fat from chicken breasts and boil until cooked through. Add chicken bouillon to boiling water to flavor the chicken. (Just toss some in... maybe ½ T? I don't measure, I just sprinkle.)

When chicken is cooked, remove from water and cut into bit-sized pieces.

Cube cream cheese and melt in large skillet over low/med heat.

Add the cut chicken, Rotel and liquid (less if you don't like it too spicy, more to add a little kick), a couple spoonfuls of the enchilada sauce to the cream cheeses and stir to create a creamy mixture.

Fill tortillas with mixture, add shredded cheese, roll and line them in a greased glass baking dish.

Once all mixture has been used, pour remaining enchilada sauce over the top of the enchiladas and cover with shredded cheese.

Bake until cheese is melted and bubbly (approx. 15 to 20 min.).

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