Looking for a great enchilada recipe?  This one is from my Aunt Diane and was devoured at a recent bridal shower.   Make sure you wear your cooking apron for this one!

Ingredients:

1 lb uncooked chicken breast strips

1 package (8 oz) cream cheese, cut into cubes

1 can (4.5 oz) Old El Paso chopped green chiles

12 Old El Paso flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)

2 cans (10 oz each) Old El Paso green chile enchilada sauce

3/4 cup shredded Cheddar cheese (3 oz)

1. Heat oven to 400 degrees. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Stir in cream 

cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

3. Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese.  Bake 15 to 20 minutes or until hot and cheese is melted.

Makes 12 enchiladas.