Creamy Chicken Enchiladas

**ANOTHER GUEST POST FROM TOSSIE**

This is a recipe from the Apples of Gold Bible Study I did in '07. If you ever have one at your church, do it. You could teach the cooking part (the majority of my group knew how to cook but it was good to get new recipes and have someone cook for you). The lady that cooked for us looks like Paula Deen and cooks like her too!!

Creamy Chicken Enchiladas (Billboard Man loved these)

8 oz. pkg of cream cheese
1 small can of chopped Green Chilies
3-4 Chicken Breasts, cooked and chopped (I used 3)
1 pkg. Large Flour Tortillas
Salsa
1 pkg. Mexican Cheese
1 small (1/2 pint) container Whipping Cream

Combine in skillet cream cheese, green chilies, and chicken; cook until creamy. Soften tortillas according to package directions. Roll up tortillas with chicken mixture, 1 tsp. salsa and Mexican cheese. Place filled tortillas in greased 9x13 or two 9x9 pans, seam side down. Pour whipping cream and remaining Mexican cheese on top. Bake at 350 for 25 minutes.

**I put the salsa in the chicken mixture - I used about 2 tablespoons.

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Back to Diana: This one sounds easier than the Chicken Enchiladas in Tomatilla Sauce I made earlier.