Creamy chicken enchiladas

1. Heat oven to 375 degrees. Spray 13x9" (3 quart) baking dish with cooking spray.

2. Spread 1/4 C of the enchilada sauce on the bottom of the baking dish.

3. Bring the cream cheese to room temperature and mix it in a bowl with the remaining enchilada sauce, stir to combine.

4. In a medium sized bowl, mix the chicken, 1 C of the shredded cheese and 1/2 of the cream cheese/enchilada sauce mixture together.

5. Warm the tortillas in the microwave (makes them easier to work with) and spoon slightly less than 1/2 C filling onto each tortilla (or as much as you can to allow you to roll the tortillas up tightly). Once the tortilla is rolled up tightly, place it into the baking dish, seam side down. Repeat until the baking dish is full (my dish can hold 7-8 in total).

6. Pour the remaining cream cheese/enchilada sauce mixture on top of the enchiladas & sprinkle the remainder of the shredded cheese on top.

7. Cover the baking dish with non-stick foil and bake for 15 minutes.

8. Remove the foil and bake for another 15 minutes, or until the enchiladas are bubbly and lightly browned.

9. Once the enchiladas are out of the oven, sprinkle generously with chopped green onions and serve.