Sometimes you just get hungry for Mexican food. This is a very Americanized recipe so creamy with a little bite from the green chilies. The enchilada sauce can be put together in minutes and you could use rotisserie chicken to whip up in a short amount of time on a weeknight.
Creamy Chicken Enchiladas
2 cups shredded chicken breasts
8 oz cream cheese (I used reduced fat)
2 tbsp green chilies
1 1/2 cups cooked rice - white or brown
10 soft taco flour tortillas
1 1/2 cups shredded Colby Jack shredded cheese
Enchilada Sauce ~
1 cup chicken broth
2 tbsp chili powder
1/2 tsp cumin
1 tsp garlic powder
Mix all the ingredients together and bring to a simmer.
In the same frying pan you used to cook the chicken or another pan, combine the shredded chicken, cream cheese, green chilies and cooked rice. When the cream cheese has melted, scoop out and fill the center of the flour tortillas. Roll and place seam down in a 9 x 13 pan. Pour the enchilada sauce over and place in a 350°oven for 15 minutes. Remove from oven and top with shredded cheese. Return to oven for another 5 minutes.