This enchilada recipe comes from my friend Lyndsee. She brought this dish to our office Christmas party this year, to rave reviews, I might add.
1 4-ounce can green chilies
2 packages cream cheese
1.5 pounds chicken, cooked and diced (I used at least 2 pounds or more)
2 small cans green enchilada sauce
6 to 8 flour tortillas (however many you need to use up the filling)
Mild cheddar cheese, grated
Cook the cream cheese, chicken, and green chilies over medium-low heat until the cream cheese is melted and the mixture is well combined. Spread about 1/3 of the sauce evenly in the bottom of an 9 x 13-inch baking dish. Roll up however much filling you want inside each tortilla and place in pan. Pour the rest of the sauce over the enchiladas. Top with cheese. Bake at 350 degrees until the cheese is melted. Then turn the oven on to broil for a few minutes to get the cheese all bubbly.