20--- Creamy Chicken Chile Enchiladas

 This is a recipe from my past. I would prefer to not divulge the details. All right, all right. It's a recipe that I have modified from one made by my ex-boyfriend's mother. This dish is one of my all-time favorites. I've been saving it for a special occasion.

CINCO de MAYO!

This is not a healthy recipe (even though I have health-ified it a bit), but it's so good. I needed an excuse to use my Enchilada Gravy.

Creamy Chicken Chile Enchiladas
Serves 6
6 -10" flour tortillas (I used the raw variety that you cook in a nonstick pan- they hold up really well)
2-3 skinless boneless chicken breasts (~18 oz total), grilled and cubed
1 package 1/3 less fat cream cheese, softened
6 oz can diced green chiles
3 cups + 3 Tbsp Enchilada Gravy, heated on low on stove top
1 1/2 cups shredded mozzarella cheese
Cilantro, as garnish (optional)

Preheat oven to 350 degrees. Spray a 9x9" baking dish lightly with cooking spray.

In a medium bowl, combine cream cheese, 3 Tbsp Enchilada Gravy, and green chiles. Mix well. Add chicken cubes and fold to combine.

Fill each tortilla with ~1/3 cup chicken mixture. Place tortillas in baking dish and fold each to seal. Ladle 3 cups Enchilada Gravy over filled tortillas, then sprinkle with cheese.

Bake for 15-20 minutes, until cheese is melted. Place oven on high broil and place baking dish on top rack. Watch closely and broil for ~3 minutes, or until cheese is lightly browned and bubbling.

Remove from oven and allow to cool for 15 minutes. Garnish with fresh cilantro leaves and serve.