Birthday Enchiladas

So I asked my sweet husband what he wanted for dinner on his birthday - I was expecting him to pick out something extravagant, but he didn't. He wanted enchiladas. My enchiladas are not as heavy on the red sauce as a lot of dishes are, but they are pretty good, nonetheless. Give yourself some time to make these - it can take around 45 minutes to get these bad boys together. See my notes at the bottom before you get started...

Ingredients:

1 to 1 1/2 lb boneless skinless chicken breasts

8 oz cream cheese, cubed

2 Tbsp sour cream

1 can Rotel, drained

8 Flour tortillas (at least 8")

2 cups shredded cheese

Southwestern seasoning

Salt and pepper to taste

Olive Oil

Enchilada/Taco Sauce (OPTIONAL)

Preheat oven to 375. Bring a pot of salted water to a boil and add chicken and a few drops of olive oil, cook til done. Remove the chicken form pot and cut up into small pieces. The chicken will kind of shred apart as you cut it - this is a good thing! In a medium saucepan heat Rotel, cream cheese, sour cream, salt, pepper and southwestern seasoning to taste (don't skimp too much or they won't have enough flavor). You want to get this good and creamy. Add 1 cup of the shredded cheese and then the chicken. Stir together. This is your filling. Spray or grease a 13X9 cooking dish. Spoon mixture into the middle of tortillas then roll up and place in dish seam side down. Top with a thin layer of enchilada sauce if you want (I don't) and then sprinkle the remaining cup of shredded cheese over the top. Bake for about 20 minutes or until the cheese is melty and brown around the edges.

*Notes: I boil the chicken because it shreds it up a little. It makes the filling less chunky. I use HOT Rotel, but we like stuff SPICY. If you doubt how much spice you can handle - go for the original first. I use Mrs. Dash southwestern seasonings, but Emeril and McCormick make good ones as well. You can also do the lighter version of this by buying the healthier tortillas, reduced fat cream cheese, lite sour cream, and reduced fat shredded cheese (I use the Mexican blend). I, personally, have discovered that I like leaving out the enchilada sauce - they are flavorful enough without it. These are awesome with chips and salsa!!