Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas
•1 lb. boneless skinless chicken breast
•1/2 cup thin sliced and slivered onion
•1 Tbsp. vegetable oil
•1 package taco seasoning mix
•1 Tbsp. water
•1 package (8 oz.) Phildelphia Cream Cheese, cubed
•1 package 10 flour tortillas (soft taco size)
•1 can (4.5 oz.) chopped green chiles
•1 can (10 oz.) green chile enchilada sauce
•1/2 cup shredded cheddar cheese
Pre-heat oven to 350 degrees. Grease the bottom of a 9 x 13 pan. Clean chicken breasts, cut into 1/2 inch cubes. Saute the chicken and the onion in the oil until the chicken is no longer pink. Add the taco seasoning mix, water and the cubed cream cheese, stir until melted and set aside. Spoon the cooked mixture into the tortilla, roll the tortilla when filled and place in the pan seam side down. Top with both cans of chiles and enchilada sauce and sprinkle with the cheddar cheese. Bake at 350 degrees for 15-20 minutes, until the cheese is melted.Notes This is delicious served with yellow rice, a shredded lettuce salad with diced tomatoes all served on a platter. Sour cream optional.