Chicken Enchiladas

We went "green" with these!

Filling
2 chicken breasts, cooked and shredded
1 (8-oz.) package of light cream cheese
1 c. shredded mexican blend cheese
1 small onion, diced
1 small can of green chiles
1 can of corn
1/2 c. Salsa Verde (I used the new Pace brand one)

1 package of tortillas


Mix filling. Spread mixture down the center of a tortillas, roll each one up and place in 9x13 baking dish. Lightly spread more salsa on the enchilada and sprinkle with more mexican cheese.
Bake about 20 minutes until heated through. Top with Guacamole and Sour cream.