4 chicken breasts, cooked and shredded (I usually poach them)
1 8-oz package cream cheese, softened
1/2 medium onion, diced
2 jalapeno peppers, finely diced (leave the seeds in if you want it spicy, or take them out before dicing if you want them mild)
8 oz shredded cheddar cheese, divided
2 cans green enchilada sauce, divided
12-16 corn tortillas
Preheat oven to 400 degrees.
In a large mixing bowl, combine chicken, cream cheese, onion, jalapenos, and half of the cheddar cheese; set aside.
To prepare tortillas, place one on a microwave safe plate, and spray on both sides with cooking spray. Place another tortilla on top, and spray the top side with cooking spray. Continue with remaining tortillas. Once all tortillas have been sprayed, microwave on high for 1-2 minutes, or until heated through.
Spread 1/2 can of enchilada sauce in bottom of 9x13 baking dish.
Fill tortillas, using about ¼ cup of filling for each. Roll up and place seam-side down in a baking dish. Pour remaining 1-2 cans sauce evenly over enchiladas, and sprinkle with remaining cheese.
Cover tightly with foil and bake for 30 minutes, until bubbly. Remove foil and bake 10 minutes more to melt cheese.