Chicken Cream Cheese Enchiladas

These enchiladas have quickly become one of my absolute favorite recipes to make. They are quick and easy and taste amazing! I recommend cooking the chicken in advance if time is of the essence like it is at my house. I had a leftover (large) chicken breast from last weeks fajitas, so these fajitas came together pretty quickly this afternoon.
 

Chicken Cream Cheese Enchiladas
- 2 Large grilled chicken breasts (about 2.5 cups chopped chicken)
- 1 block 1/3 less fat cream cheese (softened)
- 8 fajita size tortillas
- 1 can Original Rotel
- 1 can green enchilada sauce
- Shredded cheese to taste

Directions:
Preheat oven to 350 degrees. Chop chicken and place in mixing bowl. Add cream cheese and rotel, stir until combined well. Spray 9x13 inch baking dish with non stick spray. Evenly distribute chicken mixture into tortillas, roll and place with open side down. Pour enchilada sauce to cover the dish. Top with cheese to your liking. Bake for 30 minutes or until bubbly.

Excuse the missing bite, i almost forgot to snap a pic!

PS- I have played with the recipe for these a lot. I have used canned chicken instead of grilled chicken, i have added green chilies, rotel, used red and green enchilada sauce, used whole wheat tortillas etc. You could also add beans or corn or even fresh bell peppers and onions if you like. Its all about what you like!