Chicken Enchiladas

1 or 2 pounds of chicken breast (cut into small strips)
1 pack of cream cheese
1 pack of  Santa Fe "Philadelphia cooking cream"
2 small or 1 large can of Enchilada Sauce
1 full 8oz pack of co-jack cheese
and at least 12 flour tortillas (the fajita size)

pre-heat the oven to 375

cover the bottom of the 9x13 pan* with enchilada sauce

boil the chicken until done

drain the chicken

shred the chicken into small pieces and put it back into the pan

add the cream cheese and the cooking cream into the pan and cook until creamy and melted

spoon chicken mixture into the tortillas and place them into a 9x13 pan

cover all of the enchiladas with the sauce and cover them in cheese

place them into the oven for 15 mins

ENJOY!!!

*you may need more than 1 pan