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Enchiladas

 Enchiladas.... they're so good, easy and makes plenty for company or leftovers! I use boneless chicken breast about 3 half breasts. I put into a pot with about a cup of water and boil until cooked. I then remove the chicken and shred, return to pan. I melt some cream cheese in the pan about a half of brick.

 once melted I add a jar of salsa verde (green salsa) and some shredded cheese. I add a can of green chiles and chop up some cilantro.
I let cool a little..... just makes it a little easier to fill the shells if it's not scalding hot! At this point, you can preheat the oven to 350. I use soft corn shells. Fill, roll and place in a baking dish.
Once they're all stuffed, I use canned enchilada sauce and spread evenly.

Cover with shredded cheese. Use what you want. Cheddar, Monterey Jack. I use a bagged blend, just makes the process quicker.
 Place in the oven and bake about 20 minutes until cheese is melted and bubbly but not brown. So good!

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