GREEN ENCHILADA

GREEN ENCHILADA 8-10 flour or corn tortillas 2-3 cups shredded cooked chicken (about 4 chicken breasts) 1 clove minced garlic 1/4 tsp chili powder (omit if you don't like things too spicy, add more if you do) 1/4 tsp cumin 1/2 tsp kosher salt 1/4 tsp black pepper 1 4.5 oz can diced green chiles (about 1/2 cup) 4 oz cream cheese, softened (more if you'd like extra creamy) 1 lime, juiced 1 14 oz can green enchilada sauce 1/2-1 cup shredded pepperjack cheese cilantro (optional) Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and diced green chiles in a medium sized bowl. Stir until combined. Spoon 2-3 tbsps into each tortilla and roll it up. Place a little green enchilada sauce on the bottom of a 9×13 dish and then put the tortillas in. Pour the rest of the green enchilada sauce over the tortillas and top with shredded cheese. Cover with foil. Bake at 350°F for 15 minutes. Remove foil and bake for an additional 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro if desired.