4 (8 oz) blocks fat-free cream cheese
1 stick butter
1/2 cup skim milk
1 small can diced jalapenos
1 can green enchilada sauce (red will work if you can't find green)
1 pound cooked chicken breast, chopped
8 flour tortillas (softened in microwave)

If you don't like VERY spicy food, you may substitute a small can of diced green chiles instead.

Preheat oven to 350°F.

Spray a 9x13-inch pan with non-stick spray. Spoon half the can of enchilada sauce in the bottom of the pan, spreading it evenly.

Place cream cheese, jalapenos (or green chiles) and butter in microwave and heat until butter is melted and cream cheese is soft (about 1 minute).

Stir with a whisk adding milk slowly until smooth and creamy. Lay one tortilla on a plate. Place some chicken down the center. Spoon about a half cup of the sauce over chicken. Fold up burrito style and place folded side down into prepared pan. Repeat with remaining ingredients tucking each one tightly into pan.

Spray tops of enchiladas with cooking spray. Drizzle remaining enchilada sauce over tops of enchiladas.

Bake, uncovered, about 30 minutes.

I also make this with leftover roast beef instead of chicken and it is delicious.

Submitted by: Tammy Barnett