Cut chicken breasts into pieces and cook in a frying pan, stirring occasionally. There should be no pink in the center. Add cream cheese, chilies, (and cheese if you like) to chicken and stir till cream cheese is melted. - adapted from Old El Paso's recipe. "Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with (more) cheddar cheese." - Old El Paso's reciple, I added a good sized dollop of sour cream to the enchilada sauce, we really like dairy.
Bake 15 to 20 minutes @ 400 F - or until hot and cheese is melted.
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