Chicken and Cream Cheese Enchiladas with a delicious warm soft filling.
Preheat oven to 350 F. Lightly grease a 9x13 -inch baking dish with non-stick cooking spray.
In a stand mixer (or with a hand mixer) with the whisk attachment, add the shredded cooked chicken. Use the mixer to shred the chicken even more. This will make the most soft chicken filling.
Add the cream cheese to the chicken and mix the chicken and cream cheese together well.
Add in the green chiles, green salsa, 1 cup of the Mozzarella cheese. salt, pepper and seasonings to taste. Continue to mix until combined.
Add about 1 cup of the green enchilada sauce to the baking dish and spread it out all over the bottom of the dish.
Working one tortilla at a time, add two scoops of the chicken and cream cheese filling into the tortilla. Roll up the tortilla and place it into the baking dish seam side down.
Repeat filling each tortilla and adding them into the baking dish.
Top all with the rest of the enchilada sauce and the remaining grated cheese.
Bake for 25-30 minutes until bubbling and hot.
Out of the oven, let them cool for a few minutes to set before cutting into them. Serve warm with sour cream and sliced avocado.