Chicken Cream Cheese Enchiladas

This is such a delicious recipe! If you can't find the green enchilada sauce, you can always just use the red. I found the green to be a bit less tangy. My family loved this recipe, you should give it a try!

chicken breasts, cooked and chopped (2-3 cups)
can cream of chicken soup
8 oz. cream cheese
28 oz. green enchilada sauce
8 oz. cheddar cheese
15 flour tortillas

1. Preheat oven to 350 degrees.
2. In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
3. Mix all ingredients well. Make sure the cream cheese is not clumpy.
4. In a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
5. In each tortilla put approximatley 3-4 large tablespoons of the mixture.
6. Roll each tortilla and place into the pan.
7. Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
8. Sprinkle remianing cheese on top.
9. Bake for between 25 and 30 minutes.
10. Allow to cool 10 minutes before serving.
11. Garnish with sour cream, lettuce, olives, etc .