Chicken Enchiladas

3 chicken breasts
1 tsp olive oil
salt and pepper
1 block of light cream cheese
4 green onions
2 pkgs of tortilla shells
1 large jar of salsa


Fry sliced chicken breasts in a pan with olive oil, salt and black pepper until golden.
Warm 1 block of Philadelphia cream cheese in the microwave and then add 4 chopped green onions and blend together with chicken breast (while still hot).
Over boiling water place a rack and 4 or 5 tortilla shells at a time and steam.
Once properly softened spread the chicken/onion/cheese mixture on each shell. Then add a spoonful of salsa and roll. Place into a casserole dish lined with salsa. Once all of the shells are rolled spread the remaining salsa over top and place in the oven at 500 and bake until shells begin to turn golden at the edges... remove and enjoy!