This is going to be my attempt at creating an easy chicken enchilada recipe, I remember this recipe I had a long time ago and loved it. IT seemed easy, but not sure if this is exact. Going to experiment :)

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Name: Cream Cheese Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
Cuisine: Mexican
Ingredients: 2 pounds Cooked Chicken could be from store rotissery chicken; 8 ounces Cream cheese; 1/2 cup Salsa your favorite; 1 can Green chili 4.5 oz. optional; 1 can Enchilada sauce 10 oz; 1/4 cup Oil; 10 corn torilla 6-8"; 8 ounces colby jack cheese; hot sauce your favorite to taste; Sour cream to garnish; greeen onions to garnish

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INGREDIENTS

2 pounds Cooked Chicken ; could be from store rotissery chicken
8 ounces Cream cheese
1/2 cup Salsa ; your favorite
1 can Green chili ; 4.5 oz. optional
1 can Enchilada sauce ; 10 oz
1/4 cup Oil
10 corn torilla ; 6-8"
8 ounces colby jack cheese
hot sauce ; your favorite to taste
Sour cream ; to garnish
greeen onions ; to garnish

INSTRUCTIONS

Spray a 9x13 pan with cooking spray, pre-heat oven to 350 degrees

In a 10" skillet combine the chicken, 4 ounces of the cheese, cream cheese, salsa, hot sauce, and green chilies heat through

In a separate skillet heat oil on low heat

In a bowl just larger than your enchilada dump the enchilada sauce.

This part gets messy and need to be careful of the hot oil. I usually use tongs. good to have 2 people on this step

Individually, using tongs to hold the tortilla, Dip the tortilla in the warm oil to make it pliable a few seconds is all that is needed. You may have to adjust the temp of the oil. Then dip the tortillas in the enchilada sauce and lay in the 9x13 pan. Spoon in 1/10th of the chicken cheese mixture. Roll the tortilla lay seam side down. Continue this last step with the remaining tortillas

Different size tortillas lay different ways so you may have to be inventive to get them in the pan.

Once all tortillas are in the 9x13 pan evenly pour the rest of the enchilada sauce on top of the tortillas followed by the rest of the cheese.

Bake at 350 for 30 minutes or until the cheese is bubbly and the enchiladas are heated through.

Plate 2 enchiladas garnish with sour cream and green onion

serve with beans and rice or a salad.

NOTES

Experiment with salsas try green and red. hot and mild with and without green chilies Not sure how it would turn out with flour tortillas, but could try it.

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Cream Cheese Chicken Enchiladas

2 pounds Cooked Chicken could be from store rotissery chicken
8 ounces Cream cheese
1/2 cup Salsa your favorite
1 can Green chili 4.5 oz. optional
1 can Enchilada sauce 10 oz
1/4 cup Oil
10 corn torilla 6-8"
8 ounces colby jack cheese
 hot sauce your favorite to  taste
 Sour cream to garnish
 greeen onions to garnish

Spray a 9x13 pan with cooking spray, pre-heat oven to 350 degrees
In a 10" skillet combine the chicken, 4 ounces of the cheese, cream cheese, salsa, hot sauce,  and green chilies    heat through
In a separate skillet heat oil on low heat
In a bowl just larger than your enchilada dump the enchilada sauce. 
This part gets messy and need to be careful of the hot oil. I usually use tongs. good to have 2 people on this step
Individually, using tongs to hold the tortilla, Dip the tortilla in the warm oil to make it pliable a few seconds is all that is needed. You may have to adjust the temp of the oil. Then dip the tortillas in the enchilada sauce and lay in the 9x13 pan. Spoon in 1/10th of the chicken cheese mixture. Roll the tortilla lay seam side down.  Continue this last step with the remaining tortillas 
Different size tortillas lay different ways so you may have to be inventive to get them in the pan. 
Once all tortillas are in the 9x13 pan evenly pour the rest of the enchilada sauce on top of the tortillas followed by the rest of the cheese. 
Bake at 350 for 30 minutes or until the cheese is bubbly and the enchiladas are heated through. 
Plate 2 enchiladas garnish with sour cream and green onion
serve with beans and rice  or a salad.

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Nutrition

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Serving Size: 1 Serving (383g)
Recipe Makes: 5 Servings

Calories: 1172
Calories from Fat: 886 (76%)

Amt Per Serving		% DV

	Total Fat 98.5g	131 %
	Saturated Fat 30.7g	153 %
	Monounsaturated Fat 29.8g
	Polyunsanturated Fat 30.2g
Cholesterol 253.6mg		78 %
Sodium 825.8mg		28 %
Potassium 656mg		17 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 6.2g
Protein 63.9g		91 %
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Calories per serving: 1172

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