Green Chile Enchilada Recipe

1 - 14 oz can of Green Enchilada Sauce
2 - 7oz can of chopped green chiles
1 - 8oz package of cream cheese
1 medium onion
Shredded cheese
Tortillas (Package of ten 8" tortillas)

1 - 12.5oz can of chicken breast meat
OR
1 - Boiled, shredded and salted chicken breast

9" X 9" casserole dish
Cooking spray

Preheat oven to 400°

(Optional:  If you plan on using fresh chicken instead of canned chicken; start by boiling the chicken until it is cooked completely, shred it, sprinkle a dash of salt over it and set aside.)

1. Chop the onion into 1/2 inch square pieces and saute in butter on medium heat til translucent.
2. Still on medium heat- add the package of cream cheese, stirring occasionally until melted.
3. Combine the chopped green chiles and shredded chicken to the melted cream cheese.  mix thoroughly and heat all the way through.
4. Turn off the heat and set aside.
5. Spray the bottom and sides of the 9" X 9" pan and set on your left.  Gather the tortillas and place them in the middle.  The cheese above the tortillas.  Now place your saute pan on the right and BAM!- you are ready to roll.

1. Sprinkle the desired amount of cheese horizontally down the middle of one tortilla, scoop some of the cream cheese yumminess and spread it evenly over the cheese.  Now roll up the tortilla and place it in the greased pan.

1. Sprinkle, spread, roll and repeat until the cream cheese awesome-ness is gone or the 9" X 9" pan is full- which ever comes first.
2. Once the pan is full pour the whole can of Green Chile sauce over the top.  Use a fork to ensure some sauce makes it's way down all four sides.
3. Lastly, sprinkle cheese over the top, and throw it in the oven for baby and me!!

Bake for 20 - 30 minutes

(Serve with Spanish rice, refried beans, tortilla chips, lettuce, salsa and a dollop of sour cream.)

*WARNING: Be prepared to fall in love with these enchiladas!*

You will probably never be satisfied with another enchilada in your life.