Creamy Green Chicken Enchiladas

4 chicken breast

1. Boil with 1tsp. oregano, 1tsp season salt, and pepper until tender.
2. Shred cooked chicken and add to cream cheese mixture.

While boiling chicken mix together until smooth:
1 pg (8oz) cream cheese
1 can Cream of Chicken soup

Grease casserole dish and pour 1/2 c. Las Palmas Green Chilie Enchilada Sauce into pan. Coat 1 tortilla with sauce. Fill with chicken mixture and top with shredded Mozzarella Cheese. Roll up tortilla. Continue until chicken mixture is gone and tortillas are filled. Top with shredded Mozzarella or Pepper Jack cheese.

Bake at 350* F. for about 20-30 mins. Or until sides are bubbling and cheese is starting to turn brown.