Chicken Enchiladas

Thanks to my MIL for this recipe!! It is now one of my favorite meals. Just so you know, in the recipe below  I am using chicken breasts and boiling them on the stove. However, you can use any kind of chicken you wish - rotisserie chicken tastes really good in this recipe.

Ingredients:
3-5 Chicken Breasts (boiled and shredded)
2 Lg. Cans of Green Chile Enchilada Sauce
1 Sm. Can of Chopped Green Chiles
1 Pkg.  (8 oz.) of Cream Cheese
30 Corn Tortillas (or Flour)
2 Cups of Shredded Cheese

Directions
Preheat the oven to 350*

Boil and shred chicken. (Thanks to pinterest, I can now shred all of this chicken in about 30 seconds and without burning my hands =) I now use my stand mixer to shred the chicken.)

 In a medium saucepan melt cream cheese. Then mix in green chiles and shredded chicken. Remove from heat and set aside.

In a medium frying pan heat a very small amount of vegetable oil. Brown all of the tortillas in the frying pan and then set on a plate to start cooling a little. (This keeps the tortillas from ripping when you are stuffing and rolling them.)

Pour a little of the green chile enchilada sauce in the bottom of two 9x13 pans to keep the enchiladas from sticking.

Place a heaping spoonful in the middle of each tortilla and then roll the tortilla. Place the tortilla in the pan with the open flap facing down.

   

After all tortillas are in the pan, cover them with the rest of the enchilada sauce. Sprinkle shredded cheese on top and bake for 20 minutes or until cheese is brown.