Easy Chicken Enchiladas
3-4 chicken breasts (can use canned chicken for a quick meal)
4 cubes chicken boullion
1 8oz cream cheese (can use fat free)
1/4 c. milk
2 c. monterey jack cheese
celery (optional)
Mild green chili enchilada sauce
tortillas
Directions
1-Cook chicken breasts by boiling them with cubes of chicken boullion.  Shred chicken.  Beat cream cheese with enough milk to make a thick consistency (can use more or less than it calls for). Add shredded chicken to cream cheese mixture and add celery if you like.  Roll chicken mixture in flour tortillas and place in a 9 x 13 pan sprayed with cooking spray. Cover with green enchilada sauce - one small can should be enough. Top with cheese. Bake uncovered at 350 degrees for about 25 minutes or until hot and bubbly.