Creamy Chicken Enchiladas

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   Dice chicken into small bites and saute in olive oil. Add 2 cans of diced green chilis and 1 cup of salsa. When mixture is cooked through add cream cheese. Cook until melted. Prepare baking pan by spraying with PAM or something similar. Take tortilla shells and fill with approximately 1/2 cup of chicken mixture. Roll and place in baking dish side by side. Grate monterey jack cheese and sprinkle over top of tortilla shells. Pour light cream over entire mixture and bake at 350 for approximately 25 minutes. Can be prepared 1 day ahead by filling tortillas but adding cheese and cream just before cooking.

* Per serving · 4 servings · Values may vary.

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