Mexican Fiesta at home-Part Two

Chicken Enchiladas (yields 6-8 servings)

This is my version of Chicken Enchiladas complete with a quick homemade Enchilada sauce (see part three). Enjoy.

(pre-heat oven 350 degrees)
Ingredients:

4 cooked boneless, skinless chicken breasts (or a whole store bought rotisserie chicken de-boned)
4 oz. cream cheese- softened
1/2 c. enchilada sauce
1-16oz. can refried beans (warmed in microwave)
4 oz. chopped green chiles
8 oz. shredded sharp cheddar
8 oz. shredded white cheddar
10 flour tortilla shells

Chop or shred chicken into a large bowl. Add softened cream cheese, enchilada sauce, warmed refried beans, and green chiles. Mix well. Blend orange and white cheddar in separate bowl and add 1/2 the cheese to chicken mixture. Roll mixture into tortilla shells, dividing among 10 shells, and place seam side down into well greased casserole pan. lightly coat enchiladas with more enchilada sauce and bake uncovered for 30 minutes. Top casserole with remaining shredded cheese and bake 10 additional minutes until melted. Serve with sour cream, guacamole, or salsa...as desired.