Annie's AWESOME Enchiladas!

2lb chicken, cubed
1 package cream cheese, softened
1 large can green enchilada sauce
1-2 small cans of chopped green chiles
1 can chopped jalpenos (optional- or use 1/2 can instead)
1 bag shredded monterrey jack cheese
1 package burrito size flour tortillas
1/2 package chicken fajita seasoning
Olive oil

Mix chicken with fajita seasoning and cook in 2 T olive oil until no longer pink. Add cream cheese and allow it to melt in the skillet, then add the green chiles and jalepenos. When all melted together, turn heat to low or remove from heat.

Spoon chicken filling into tortillas, spoon 1-2 T enchilada sauce and sprinkle small handful of cheese, then roll and place in a greased 9x13 inch pan. Repeat this until the pan is filled. (You can squeeze more in a pan that it might seem).

Then pour the rest of the enchilada sauce over the enchiladas, spreading with a spoon to make sure than the tortillas are all moistened by the sauce (keeps them from getting too crispy when cooking).

Bake at 375 for 20 minutes, until cheese melts. If you make them ahead of time, you can refrigerate but you will need to bake longer (40 min at least), or until the center is hot. If you do this, make sure you cover with foil until the last 15 min then remove foil to melt the cheese. Otherwise it will be too done on top.