Chicken Enchilada's

Courtesy of Jeanie Brown

1 (8 ounce) package cream cheese

1 cup salsa

2 cups chopped cooked chicken breast meat

6 (6 inch) flour tortillas

2 cups shredded Colby-Jack cheese

In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended.
• Stir in chicken.
• Fill tortillas with the mixture, roll and place in a lightly sprayed baking dish.
• Spread cheese over the top.
• Cover with aluminum foil.
• Bake for 30 minutes, or until heated through.
• Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream