3 chicken breasts, cubed
1 to 1.5 packs Neufchatel, cut into cubes
1 can chopped green chilis
1 pack chopped, frozen spinach, thawed and drained
1 pack tortillas
1 can green or red enchilada sauce (green is really tastier!)
Brown chicken in olive oil with spices of choice (I actually marinate the cubes in a mix of olive oil, minced garlic, kosher salt, black pepper, poultry seasoning, ground cumin, and chili powder for the better part of the day ). Stir in green chilis, spinach and Neufchatel, heat with stirring until Neufchatel is completely melted and mixed in; remove from heat. Spoon chicken filling into tortillas and roll up (it doesn't take much for each one) and line up in greased casserole. Pour enchilada sauce over the top and sprinkle with shredded cheese. Bake at 350 degrees for 20 minutes.
Leftovers reheat well!
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