Chicken Enchiladas (with Sandra’s Salsa)

By jkenb

Ingredients

• 1 pound uncooked chicken breast strips
• 1 package (8 ounces Cream Cheese)
• 1 can (4.5 ounces chopped green chiles)
• 1 package flour tortilla
• Sandra’s Salsa
• Monterey Jack Cheese

Preparation

Step 1

Heat oven to 400 degrees. Spray 13 X 9 inch glass baking dish with cooking spray.
In skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Stir in Cream Cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filing onto tortilla; roll up and place seam side down in baking dish. Pour Sandra’s Salsa over top; sprinkle Monterey jack cheese over top. Bake 25 to 30 minutes.