Green Chili Chicken Enchiladas



3 cups of diced cooked chicken - 1 cup sour cream - 8 oz. Cream Cheese (Softened) - 7 oz. Canned green chilis - 1 tblsp Lime Juice - 1/4 tsp salt - 1/2 tsp chili powder - 1/2 cup fresh chopped Cilantro - 2 cups Mozzarella (Shredded) - 1 16oz can Chili Verde (Green chili sauce) - 10 8" flour totillas

Add cream cheese to mixing bowl and beat with a mixer until fluffy (about 45 seconds). Add in green chilis, Lime juice, salt, chili powder & cilantro.
In a separate bowl, mix in sour cream & Chili Verde until combined.
Place a large spoonful of Chili Verde “Sauce” into a greased 9"x13" pan.
Assemble enchiladas by placing a large scoop of chicken filling into the centre of each Tortilla. Tuck in the ends and rool up each Tortilla, placing each one in the pan until full. Pour Chili Verde sauce over the top of the enchiladas and sprinkle mozzarella over the top.
Bake at 375ºF (190ºC) for 30 minutes. Then Broil for 2-3 minutes, Remove when cheese lightly browns and sauce is bubbling.
Let rest for 3-5 minutes before serving.