Cream cheese green chile enchiladas

This is a recipe somebody shared with me and some other ladies on a forum website.  The name is a mouthful, but when you take one bite of this, you'll know why.  You can obviously lighten this up by using fat free or reduced fat cream cheese, cheese, and tortillas, but I don't recommend going full fat-free with the cream cheese and cheese, as they don't posess the same smooth melting qualities as a higher-fat ingredient. 

Cream Cheese Green Chile Enchiladas

1 tbsp oil
1 lb chicken breasts, cubed
Mexican seasoning
1 tbsp garlic
1 block cream cheese, softened
1 can diced green chiles
8 tortilla shells, any size
1 can green enchilada sauce
shredded cheddar, pepperjack, or Mexican blend cheese

Combine oil and chicken in a medium bowl.  Sprinkle liberally with Mexican seasoning blend, stirring to combine.  Cover and chill for a couple of hours.

Heat oil in a large skillet over medium heat.  Add garlic, and saute until golden, about 1 minute.  Add chicken cubes and saute until cooked through, about 8 minutes.  Add cream cheese and green chiles, and stir until cream cheese is melted.

Place a few tablespoons of the chicken mixture onto center of tortilla.  (Depending on the size of the tortilla will determine how much filling you need.)  Roll tortilla up and place seam-side down in a 13x9 casserole dish sprayed with cooking spray.  Top with green enchililada sauce, then sprinkle liberally with cheese. 

Bake in a 350 oven for 10 minutes, until cheese is melted and tortillas are heated through.  Serve with sour cream and diced green onions as garnish.