Green Chile Chicken Enchiladas

1 lb cooked chicken breast (or canned)
8 oz cream cheese
1 can (4.5 oz) green chiles
1 package flour tortillas
1 can (10 oz) Green chile enchilada sauce (recipe calls for 2, but I'm stingy)
3/4 cup shredded cheddar cheese

Cook chicken; add cream cheese and chiles and stir until blended and cheese is melted. Spoon filling onto tortillas; roll up and place seam side down in 9 x 13 dish that has been lightly greased. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake at 400 for 15 to 20 minutes or until hot and cheese is melted.

I serve with refried beans and Spanish rice.

Taco Pie

1 lb hamburger
1 onion, chopped
1 can cream of chicken soup
1 can tomato soup
1 can enchilada sauce
1 can kidney beans, drained
1 can olives, sliced and drained
1 can green chilies
6-12 corn tortillas cut in strips
¼ cup cheddar cheese

Brown hamburger and onion. In another pan warm soups, enchilada sauce, and beans. Combine meat and soups. In a 9 x 13 pan layer sauce, tortillas, cheese, olives, and green chilies. Repeat. Bake at 350 for 30 minutes.

I've started making this in the crockpot. Combine ingredients and gently stir to mix tortillas in. Cook at low all day and add cheese the last 15 minutes.

Serve with cornbread, and mexican rice. Sorry, still trying to find recipes for those that I like.