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Easy Chicken Enchiladas

Created by sweetcakes on April 30, 2012

1 (8 ounce) package cream cheese, cut into small cubes
1 small container of sour cream
1 (24 ounce) jar salas (medium to hot)
5 chicken breasts, thinly sliced (I place the whole breasts in the freezer until alsmost frozen this makes the slicing easier)

1/2 package taco seasoning
8 to 10 corn or flour tortillas (it will depend on how much chicken mixture that you stuff into the tortilla)
4 cups Kraft Mexican blend cheese

Step 1: Grease a 9x13 pan. Toss the chicken breast slices with taco seasoning. Cook in a skillet in a little oil until no longer pink (the cooking time will depend on the size of your slices, don't overcook them they will finish cooking in the oven. Stir in the cream cheese cubes until melted
Step 2: Stir in 1/2 of jar of salsa until combined.
Step 3: Warm tortillas in microwave until softened.
Step 4: Fill a tortilla with about 3-4 tablespoons of chicken mixture, then sprinkle about 2 tablespoons of Mexican blend cheese over the chicken mixture; roll up. Finish with remaining tortillas using as many tortillas as you need until chicken mixture is used up). Place seam side down in a greased pan.
Step 5: After all of chicken mixture is used, in a bowl mix sour cream and the remaining salsa together. Spread over the enchiladas. Cover with remaining Mexican cheese: bake until cheese is melted and golden brown.
Step 6: Bake at 350 degrees for about 20 minutes or until hot.