1 package large tortillas
1 lb (about 8 breasts) chicken
3 tbsp EVOO
2 tbsp Mexican spice mix (paprika, chili powder, cayenne pepper)
1 can green chilies
1 package cream cheese, room temp
1 cup sour cream
2 cups Jack shredded cheese
1 cup Cheddar shredded cheese
1 can enchilada sauce
Salt & pepper
In a 350 degree oven bake the chicken coated with the olive oil and spice mixture till done. Remove and let cool.
In a large bowl mix sour cream, cheeses, chilies, salt and pepper together till well mixed. Using a fork shred the cooled chicken up into small pieces. Add to the cheese mixture.
Set out a large lasagna pan and coat bottom with non-stick spray and a little of the enchilada sauce. Fill each tortilla with about 3/4 cup of the filling and roll length-wise, folding the ends in. Place in the pan. Repeat till ingredients are used up. Pour the remaining sauce over the enchiladas. Place tin foil over the pan.
Bake at 350 degrees for 1 hr or freeze and bake for approximately 2 hrs.