Chicken Cream Cheese Enchiladas By Jannette Basham

3 cooked and chopped chicken breast (boil or you can use chicken already cooked, like the ready to eat chickens at the store, just pull off all the meat and add to your mixture)
*1/2 green AND 1/2 red bell pepper chopped
*1 small can cream of chicken soup
*1 small onion chopped
*1 cup your favorite salsa OR 3 fresh tomatoes diced or a can of diced tomatos
*2-3 garlic cloves (optional)
*1 - 8oz package Philadelphia cream cheese (yes Philadelphia! tastes MUCH better than generic)
*10-15 - 6" tortillas (I like whole wheat, tomato, spinach, low carb or HEALTHY tortilla but reg. is fine)
*3 cups Cheddar cheese


In a medium pot boil chicken till cooked all the way (about 20 min boiling), remove chicken from pot and set aside. Drain water from pot. Chop or shred chicken. In the same pot add cream of chicken soup, chopped onion, peppers, garlic and the chicken. Heat through, not boil. Add salsa. Stir. Turn off heat and remove from burner. Dice up your cream cheese add to mixture and stir softly. Add generous amount of mixture to center of tortilla and roll. Place in a large baking dish that has a LID or you can use foil to cover.

Once you have your tortillas filled, there will be left over sauce, that is OK you want to leave some left over, about 1/2 or 1 cup worth, chicken and all!! Add cheddar cheese to the left over sauce and stir until melted. Poor over the center of the enchiladas in baking dish then cover with lid or foil.

BAKE 350 for 20 min. uncover and bake additional 10 min to make cheese on top slightly golden.

Serve with salad on side.

THE FILLING:

THE CHEESE TOPPING:

RIGHT OUT OF THE OVEN: