Preheat oven to 400

Cut chicken breasts into smaller pieces so they cook faster. put chicken breasts into a deep skillet with about a ¼” of water in the bottom of the pan. cover and cook on medium heat until cooked through.

While chicken is cooking, make the spanish rice following the directions on the package. leave on the stove on lo heat to cook all the liquid out of it

Cut the peppers and onions into ¼” pieces

Cut the bacon into small pieces

Open the can of hominy, rinse and drain

Once the chicken has finished cooking, remove from pan and let cool. rinse the pan and place back on the stove. place the onions, peppers, hominy, bacon, and tomatoes in the pan and let simmer.

Once the chicken has cooled, pull into small pieces and add to the pan

Add the rice to the pan

Add the cream cheese (i like to keep it in the freezer before i start so i can cut it into strips so it melts easier)

Add 1 handful of shredded mexican cheese and stir everything thouroughly

Take a large baking or roasting pan and line with foil. divide the mixture into 8 servings and wrap each serving with the tortillas. place enchiladas into the pan and drizzle with enchilada sauce and sprinkle shredded cheese on the top

Bake for 15-20 min, or until the enchiladas start to brown and get crispy

Remove from oven and serve