CHICKEN ENCHILADAS

After taking time in the morning to exercise, shower, and meet a friend for lunch, I had 20 minutes until an appointment. I ran home, threw a load of laundry in the washing machine and mixed the filling for the Chicken Enchiladas. Later, while enjoying a glass of wine and a chatting with a friend who had stopped by for a quick visit, I rolled the filling into the tortillas and popped the dish in the oven - just in time to put dinner on the table for my husband and kids, before I ran out to a committee meeting.
Perfect dinner for a busy, busy day!

CHICKEN ENCHILADAS

2 (8 ounce) packages of cream cheese
1 can cream of mushroom soup
2 cans green chilies
1 to 2 pounds of cooked chicken breast, diced
20 flour tortillas
1 can enchilada verde sauce
2 cups fiesta blend shredded cheese

Heat oven to 350F.
Mix cream cheese, cream of chicken soup and green chilies with diced chicken in a large bowl. Divide mixture among the tortillas and roll. Place rolled tortillas in a baking dish.
Pour the enchilada verde sauce over the rolled tortillas. Sprinkle the cheese over the top.
Bake for 15 to 20 minutes, or until cheese is melted and the centers of the enchiladas are hot.
Enjoy!

Recipe adapted from Arkansas Living, May 2012
www.aecc.com/arkansas-living-magazine/recipes/‎