Creamy Chicken and Chile Enchiladas

Ingredients:

• 1 lb. uncooked chicken breast strips
• 1 package (8 oz.) cream cheese, cut into cubes
• 1 can chopped green chiles
• 12 tortilla shells
• 2 cans green chile enchilada sauce
• 3/4 cup shredded cheddar cheese

Heat oven to 400 degrees. Lightly grease 9x13 glass baking dish. In a non-stick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted. Spoon chicken filling onto tortillas, roll up and place seam sides down in baking dish. Pour enchilada sauce over top and sprinkle with cheddar cheese. Bake 15-20 minutes or until hot and cheese is melted.