Chicken Enchiladas

Note: I deviate from the normal enchiladas and use flour tortillas rather than corn because I don't like corn tortillas.

3 C white meat chicken, shredded
1-2 C shredded Monterey Jack cheese
8 oz diced green chiles
3/4 C sour cream
4 oz cream cheese
1/2 C green onion, chopped
1/2 tsp cumin
1/2 tsp salt
1/2 C cheddar cheese
2-10 oz cans enchilada sauce.
Tortillas

Boil the chicken breasts until thoroughly cooked and not pink.  Allow to cool enough to handle - the bones are still very hot even if the meat is cooled.  Shred the chicken with forks.

Combine the softened cream cheese, sour cream, green onion, cumin, and salt. Fold into the shredded chicken.  Add the Monterey Jack cheese.

Spoon into the center of a tortilla and fold the ends over and tuck the short edges in.  Place in a 9 x 13 pan.  Make as many as will fit in the pan.

Pour enchilada sauce liberally over the top.  Cover with foil and bake at 350 for 30 minutes.  Uncover, sprinkle with the cheddar cheese and bake an additional 5-10 minutes or until the cheese is melted and bubbly.