Chicken & Cheese Enchiladas

Serves 2-4

• 1/2 Rotisserie chicken, chopped  (I used the white meat)
• 4 flour tortillas, taco size
• 1/2 package of cream cheese
• Mexican Four-Blend cheese, about 1 cup
• Cilantro, chopped
• 1/2 can of Chipotle Peppers in Adobo sauce, peppers chopped
• Olive oil 
• 1/2 cup, Pico de gallo
• 1/4 cup, Light Sour cream

1. Preheat oven to 350 degrees.
2. In a saucepan, heat olive oil and add chipotle peppers and sauce. Then add the chopped chicken and heat through.
3. In a bowl, mix together the cream cheese, mexican four-cheese and cilantro until well combined.
4. In another bowl, mix together the sour cream and pico de gallo.
5. Spray a 2 qt. casserole dish with some canola oil.
6. To assemble the enchiladas, take a flour tortilla, add some cream cheese mixture, then top with chicken.  Roll the tortilla up like a burrito and place in the dish.  Continue with the next three tortillas.
7. Top the enchiladas with the sour cream/salsa mixture and then top with more mexican four-cheese.
8. Bake for 25-30 minutes or until bubbly on top. 

Note: I actually wanted to freeze this dish for a easy weekday meal.  Just cover the dish, place in the freezer and when ready to use just pull it out before leaving for work and place in the refrigerator to thaw.  Once it has completely thawed through you can bake as directed above.