1 pound uncooked chicken breast strips
1 pkg (8oz) cream cheese, cut into cubes
1 can (4.5 oz) chopped green chiles
1 pkg (12 count) flour tortillas for soft tacos
2 cans green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 oz) I like more.(1 1/2 cups).
Taco seasoning 1 to 2 Tbsp.
3 Tbsp chopped pickled Jalapenos
Heat oven to 400 F . Lightly grease 13x9x2 inch baking dish
Cook chicken in a 10 inch skillet over med-high heat, stirring occasionally until no longer pink in center. Add taco seasoning, cream cheese, green chiles & jalapenos. Reduce heat to medium . Cook and stir until blended and cream cheese is melted. Spoon chicken filling into tortilla add 1 to 2 Tbsp cheese. Roll up and place seam side down in baking dish. After all shells are filled. Pour enchilada sauce over top and sprinkle with cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.
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