Buffalo Chicken Enchiladas with Green Chile Sour Cream Sauce and Philadelphia Cream Cheese

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1/2 cup buffalo sauce
• 8 flour tortillas
• 1 can diced green chiles, drained
• 1 package Philadelphia Cream Cheese, softened
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro leaves

Directions

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray and set aside.
2. In a medium bowl, combine the cream cheese, sour cream, green chiles and 1/4 cup of the cheddar cheese. Mix until well combined and set aside.
3. Place chicken breasts in a large skillet over medium heat and cook for 8-10 minutes or until cooked through. Remove from heat and shred with two forks or chop into small pieces.
4. Add the buffalo sauce to the chicken and mix until evenly coated.
5. To assemble the enchiladas, spread 1/4 cup of the cream cheese mixture on each tortilla then top with 2 tablespoons of chicken mixture and 1