Creamy Chicken and Chile Enchiladas

A fun twist on green chile enchiladas

Chicken (you can cook in a skillet or boil and use it shredded)
1 package (8 oz) cream cheese, cut into cubes
1 can (4.5 oz) chopped green chiles
1 package flour tortillas
2 cans (10 oz each) green chile enchilada sauce (I used Old El Paso)
3/4 cup shredded Cheddar cheese

1. HEAT oven to 400 degrees.  Spray 13x9 -inch glass baking dish with cooking spray

2. COOK chicken.  Stir in cream cheese and chiles; reduce heat to medium.  Cook and stir until blended and cream cheese is melted.

3. SPOON chicken filling onto tortillas; roll up and place seam sides down in baking dish.  Pour enchilada sauce over top; sprinkle with Cheddar cheese.  Bake 15 to 20 minutes or until hot and cheese is melted.

12 enchiladas