chicken enchiladas

Well I only got one request for this recipe but I think that's enough cause I said if anyone wanted it I would post it. Let me know if you make it and how you like it. Just remember if you want to make it in a low fat version you can substitute anything but I can't guarantee it will be as good. We are lucky to get some of these things in their full fat version so low fat isn't going to happen. Also you can use any degree of spiciness for this recipe to meet your taste--if you have a favorite Mexican spice you want to add to the filling go for it and let me know how it turns out.

1 tbsp. vegetable oil
1-4 oz. can of green chilies
chopped onion to taste
1 half chicken cooked and shredded
1 packet taco seasoning (enchilada seasoning would be good but I don't have any here)
1/4 cup chicken broth (water can be used but I cook my chicken by boiling it for one hour so the broth is ready to go)
1-8 oz. cream cheese
2 cups cooked white rice
10-12 large flour tortillas
1-16 oz. jar of salsa
1 can cream of chicken soup (undiluted)
1/4-1/2 cup sour cream
shredded cheese (I like to mix cheddar and monterey jack)

In a wok (or other large pan for frying, wok is just what I have) heat the oil and put in chilies and onion cooking until onion is tender and starting to brown. Add in chicken and cook enough to allow flavors to blend (just a couple of minutes). Add taco seasoning and enough broth (or water) to make sure the seasoning is well blended (you may not need a full 1/4 cup you do not want this mixture to become too wet). Add in cream cheese cut into chunks and as it starts to melt also mix in cooked rice. Blend this whole mixture well to make a creamy filling. Place a generous amount of filling down the center of a tortilla (making a 'line') and roll tightly. In a greased 9x13 dish place the filled and rolled tortilla, flap side down. Repeat this until the dish is full of rolled tortillas. Mix the salsa, soup and sour cream (I don't know exactly how much I used cause I just added enough to make it more creamy and delicious) together and pour over the rolled tortillas, completely covering. Top with shredded cheese, as much or as little as you want. Bake at 350 degrees until cheese is melted, bubbling and slightly browned. Scoop out like a casserole or serve one tortilla per person. Enjoy!

(If any of this doesn't make sense let me know, this is my first time writing out a recipe I made up.)