Easy Chicken Enchiladas

1 roasted chicken, deboned and shredded*
1 pkg light cream cheese, room temperature
1/2 pint sour cream

1 can diced green chilies
2/3 cup salsa
8 large flour tortillas
Enchiladas sauce (red or green)
2 cups shredded cheddar cheese
Sour cream (optional)

In a large bowl mix together first 5 ingredients and 1 cup of shredded cheddar cheese. In a 9 X 13 pan pour a little bit of enchiladas sauce in the pan so the tortillas won’t stick to the bottom. Take a tortilla and fill with filling and roll up and put into pan, continue until all tortilla’s are in the pan. Pour the remaining enchiladas sauce over the tortillas and sprinkle with cheese. Bake at 375 degrees for 30 minutes. Serve with a dollop of sour cream.

*You can use 3 chicken breasts that have been boiled for 10 minutes and then drained and shredded.

**You can also use shredded beef or shredded pork or shredded turkey. We have tired them all and they are all really good.