Heat oven to 400°F.
Lightly grease 13x9x2 inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.
Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling onto tortillas; roll up and place seam side 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.
Submitted by: Old El Paso
