1 - 1/2 pounds chicken breasts, poached and shredded
8 oz. cream cheese
Small can diced green chilies, drained
Chili powder & cumin, to taste
2 – 3 cloves minced garlic
Three small cans of green enchilada sauce (or one large)
Shredded jack cheese
After cooking and shredding chicken, heat a small amount of olive oil in large skillet. Add chicken and garlic and then when mixture is heated through, cube cream cheese into 8 equally sized pieces, add to chicken mixture and stir constantly until cheese is melted. Add seasonings and diced chilies and 2/3 can of sauce. Remove from heat. Pour a small amount of sauce into bottom of greased 9 x 13 casserole dish and spread evenly.
Pour one can of sauce into shallow dish. Take tortilla, dip in sauce and coat both sides thoroughly. Add a couple of spoonfuls of chicken mixture, then add amount of cheese you want and roll tightly.
Place seam side down in casserole dish. Repeat until you've used up all the chicken mixture. Pour remaining sauce over enchiladas and top with cheese.
Cover with foil and cook in a 350 degree oven 25 - 30 minutes until heated through and cheese is melted and bubbly. Remove foil 5 minutes before cooking is completed to allow cheese to brown a little.
Top with sour cream, black olives, cilantro, diced green onions or whatever makes you happy. Serve with chips and black bean/corn salsa if you like.