Chicken Enchiladas Name: Lesley Southern Base: Mountain Home AFB Recipe: 2can Green Enchilada Sauces 2can Green Chilis chopped 1pkg Chicken Breast 1-1&1/2 pkgs Cream Cheese 1/2C Mozarella Cheese 1pkg Chopped Spinach 1/2C Ricotta Cheese 1/2C Cheddar Cheese Burrito size tortillas Preheat the oven to 350 Cook the chicken in a skillet w/olive oil or boil it (whichever way you prefer to cook the chicken), shred the chicken (I just shred it with a fork) and mix in a skillet with the cream cheese and the chopped green chilis. Cook until the cream cheese is melted. In a separate bowl, mix the spinach(drained), Mozarella and Ricotta cheeses. Combine a scoop of the chicken mixture with a scoop of the spinach mixture and roll up in a tortilla. Coat baking dish with some green chili sauce (or non stick cooking spray), place the filled tortillas and cover with a can of green enchilada sauce and sprinkle the cheddar cheese on top and bake until the cheese is bubbly. about 30min.