1 brick of light cream cheese (neufschatel)
1 package of boneless skinless chicken thighs (about 6 pieces)
1 small can of diced green chiles
Onion and garlic powder to taste (approx ½ tsp each)
1 19-oz can of Las Palmas green enchilada sauce
1 package soft corn tortillas (10 tortillas) (for the love of god do NOT use flour tortillas. The dish will come out gummy and pasty and altogether nasty)
1 bag (2 cups) shredded mexican four-cheese blend (I use the reduced fat kind)
Boil chicken in enough water to cover until just done. While chicken is boiling, mix cream cheese (I usually microwave it until it's soft), green chilis, onion and garlic powder, and about 1/3 of the shredded cheese. When chicken is done, shred it with two forks and mix it into the cream cheese mixture. Shredding the chicken is key to the texture so don't chop it instead!
Pour about 1/3 of the enchilada sauce into a baking dish and spread around, making sure the entire bottom of the dish is covered. Put some filling into each tortilla, roll up, and put seam-side down into the baking dish. The tortillas will probably crack when you do this, and that's okay. Pour the remaining enchilada sauce over the stuffed tortillas, making sure each one is covered, then sprinkle remaining cheese over the dish.
Bake at 350 for about 30 minutes. Enjoy!
I'm currently waiting for mine to finish baking and I can smell them and omg I'm sooooooooo hungryyyyyyyyyy.