The Best Creamy Chicken Enchiladas

  I had to wipe the slobber off my keyboard after uploading these pictures. They are mouthwatering, if I do say so myself. Normally I don't hold much to foreign food, but this is not bad. Not bad at all. In fact, pretty dang amazing. Crunchy shelled, spicy kicked, cheeeeeesy topped, and oh so creamy...

  So my sister and I spent a few days at our grandparent's cottage on the lake, and of course, Apparently it is my clumsy body's tradition to collect one souvenir injury to take home from vacation. But this time I got two.
 
  1.  I leaped off the tippity top of a sand dune unwittingly to my fate. Something deep in the sand arose with vehemence to protect its land, piercing me in the center of my left foot. It then reburied itself without a trace.
 I was assured it must have been a piece of glass or a thorn. But I know it was some evil, unearthly monster who is in charge of the preservation of beaches.

  2.  I, of course, forgot to put on sunscreen and fell asleep sunbathing. I awoke with my skin the color of strawberries and my moles as black as strawberry seeds. Well, today, two days later, I ran my hand over my shoulder and my palm held a layer of blackened, dead skin. After I held a funeral for the skin cells I had slaughtered, I dried my tears and got to work to share these healing enchiladas with you. 

                                 

    The Best Creamy Chicken Enchiladas 

What you will need:

3 Shredded Chicken Breasts

2 8oz. packages of Cream Cheese (softened)

3 Cloves of Garlic (minced)

1 Tablespoon Cumin 

2 teaspoons Seasoned Salt 

1 teaspoon Pepper 

1 Large Tomato (Diced) 

8 green onions (chopped)

7 oz canned green chilies 

1/2 Cup fresh cilantro (chopped)

1/4 Cup lime juice 

2 Cups Shredded Chedder

1 package of small flour tortillas 

15 oz canned enchilada sauce 

What you will do:
Preheat oven to 350 degrees
Beat together cream cheese and seasonings
Mix in remaining ingredients...

Scoop 1/4 Cup filling onto each tortilla, roll and place in large greased casserole dish (I had a little leftover filling and put in on lettuce for a salad. YUM.)
Pour Enchilada Sauce over tortillas
Top with Cheese
Bake 1 hour or until golden brown

Top with sour cream and fresh cilantro, and any sauce you want