3 or 4 boneless chicken breasts
1 (8 oz.) bag shredded Mexican style "fiesta" blend cheese
12 oz. authentic Mexican crumbling cheese (Cerole Queso)
1 (8 oz.) pkg. cream cheese
1 (4 oz.) can diced green chiles (Orgega)
1 (20 oz.) can mild red enchilada sauce (Rosarita)
1 pkg. tortillas

Boil chicken. Shred chicken. Set aside.

Mix can of chiles and can of red sauce (reserve just a little red sauce for cheese mixture). Add to shredded chicken.

Melt cream cheese in saucepan (you can put in microwave but I find the saucepan to be better). Add shredded cheese (reserve a little to sprinkle on top of enchiladas). Crumble Mexican cheese in pan with shredded cheese and cream cheese. Mix well.

Add cheese mixture to chicken and Mix well. Fry tortillas on high with a some butter until a little crispy.

Fill tortillas, arrange in baking pan and bake at 350°F for about 25 to 30 minutes.

Submitted by: Anna