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chicken-Enchiladas10-12 Four Tortilla Shells, Burrito Size
4 Chicken Breasts
1 bunch fresh Cilantro
4 small cans of Green Chiles
1 Large jar or can of Green Enchilada Sauce (or Green Verde Salsa)
1 Large container of Sour Cream
3 Packages of Kraft Shredded Mexican Blend with a touch of Philly
1 container of Kraft Santa Fe Blend Cooking Creme
1 cup of Swanson Chicken Broth
1 Jar of Jalapeno's ( or fresh diced )
Chilli Powder
Onion Powder
Lawry's Seasoning Salt

Preheat oven to 425
Mix cumin, chilli powder, onion powder, lawry's seasoning salt, and pepper together and season both sides of the chicken breast, and place into a glass baking dish. Pour in the Chicken broth to keep them from drying out.

In a Large bowl, mix together 4 cups (2 packages) of Shredded cheese, all 4 cans of Chiles (undrained), approx 1 1/2 cups of Sour cream, half container of Santa Fe Blend cooking creme, add more cumin, chili powder, onion powder to taste. When the Chicken is done cooking, place chicken onto a plate to cool. Once cool, shred and add to the cheese mixture, and mix well. Take the tortilla shells and place about 3/4 cup of the chicken mixture, fold both outside edges in and roll, place into a greased baking dish (pam works well) with the "seam" side facing down. Continue for each one, and top with the remaining cheese, and some of the chopped cilantro. Cook for about 10-15 minutes.

While the Enchiladas are cooking, mix together the green enchilada sauce with about 1 cup of sour cream for the "sauce". Dice the Cilantro for garnish. Top with sauce, Jalapeno's and Cilantro :)

Super easy, and full of flavor! Enjoy! ♥

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