Easy Chicken Enchiladas from Katie P.
3-4 chicken breasts
4 cubes chicken bouillon
1 8oz package cream cheese (I use fatfree)
1/4 C milk
2 C Monterey jack (or another white cheese you like)
Mild green chili enchilada sauce
Cook chicken breasts by boiling them with cubes of chicken bouillion. 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 (I've never tried it with the celery). Roll chicken mixture in flour tortillas and place in a 9x13 pan sprayed with cooking spray. Cover with green enchilada sauce--probably just one small can of it is enough. Top with white cheese. Bake uncovered at 350 for about 25 minutes or until hot and bubbly.
You can also use canned chicken or half can and half real chicken. This freezes really well, too.