This recipe comes from my mama! Shout out Betty!
1/4 cup vegetable oil (approx)
1 lb uncooked chicken breast (cut into strips)
1 package 8oz cream cheese (cubed)
1 can 4.5 oz chopped green chiles
1 package 10.5 oz. of corn tortillas (taco size)
2 cans 10 oz. Green chile enchilada sauce (we use Old El Paso brand)
Shredded Cheddar Cheese
Heat oven to 400 degrees.
In a small skillet, on medium high heat one at a time soften corn tortillas in vegetable oil, about 1 minute, remove from skillet onto a plate lined with paper towels to remove excess oil. Set aside.*
In a non stick skillet cook chicken until no longer pink. Remove from pan and shred chicken with a fork. Place chicken back in the skillet with cream cheese and chiles, add salt and pepper to taste. Stir until well blended and cheese is melted.
Add chicken filling to tortillas, roll and place seam down in a 13 x 9 baking dish. Pour enchilada sauce over the top and add cheese. Bake 20-25 minutes.
*To make it easier and skip a step you can use flour tortillas instead of corn for New Mexico style enchiladas. :) Enjoy!