Easy Chicken Enchilda's

1 8 oz Cream Cheese Softened
2 13 oz cans Drain Chunk Chicken
2 pinches of dried parsley
1 tsp garlic salt
1 tsp red ground pepper
2 tsp dried minced onion
1/2 tsp black pepper
2 tsp dried cilantro
1 c shredded Cheddar cheese
Mix all this together.

Warm up Corn Tortilla's in microwave. Take a tablespoon a place into Corn Tortilla and roll up. Place in 9x13 pan. Fill pan. Pour 2 cans of red Enchilada Sauce over the top. Add more grated cheese to top. Bake at 350 for 30 minutes. Serve with refried beans, salad, Mexican rice. YUM!!!