Chicken Enchiladas (with canned sauce)

Green Chile Chicken Enchiladas Source:https://www.iheartnaptime.net/wprm_print/green-chile-chicken-enchiladas

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6

Ingredients
1 (14-ounce) can green enchilada sauce
8-10 flour or corn tortillas
2-3 cups shredded cooked chicken , about 4 chicken breasts
4 ounces cream cheese , softened
1 (4.5-ounce) can diced green chiles , about 1/2 cup
1 Tablespoon fresh lime juice , optional
1 clove garlic , minced
½ teaspoon chili powder
¼ teaspoon cumin
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
1 cup shredded cheese , I prefer a mix of cheddar or pepper jack
Optional toppings: Chopped cilantro, Tomatoes, Olives, Bell peppers, Sour cream, Lime

Instructions
Preheat the oven to 350°F. Add about 1/3 cup enchilada sauce to the bottom of a 9x13-inch pan and set aside.
In a medium bowl, stir 2-3 cups chicken, 4 ounces cream cheese, 1 clove garlic, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 Tablespoon lime juice, and 1 can green chiles until combined.
Pour the rest of the sauce over the tortillas and top with shredded cheese. Cover with foil and bake 15 minutes. Remove foil and bake an additional 10 to 15 minutes, or until the cheese is nice and bubbly.
Top with cilantro and desired toppings, if desired. Serve while warm.

Notes
Substitutions: You can substitute the cream cheese for sour cream or Greek yogurt, if preferred. Add a squeeze of lime to the chicken mixture, if desired.

Freezer instructions: This makes a great freezer meal. Simply go to step 4 and then place the enchiladas in a foil or freezer pan (do not bake). Cover tightly with plastic wrap or foil and then freeze. Remove from the freezer and place in the refrigerator overnight to thaw. Bake accordingly to directions (you may need to add 10 to 15 minutes cooking time).