Season chicken breasts to taste and grill or you can just boil them until no longer pink.
Cut cream cheese brick into cubes.
Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.
Warm tortillas in microwave until softened.
Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.
After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.
Enjoy!
Serves 4-6 people.
Submitted by: Christina Hiatt
