about 3 to 4 boneless, skinless chicken pieces
8 oz. tub cream cheese
1 can cream of chicken soup
1 (4 to 6 oz.) can diced chilies
approximately 16 oz. Monterey Jack and mild Cheddar cheese, mixed and shredded
flour tortillas
1 can green enchilada sauce

Cook chicken and season to taste. Shred chicken. Mix together chicken, cream cheese, soup and diced chilies. Place a couple of spoonfuls of mixture across tortillas; add some shredded cheese and roll up. Place each rolled up tortilla in cooking dish. When dish is filled up, cover with enchilada sauce. Sprinkle more shredded cheese on top. Place in 325°F oven for approximately 15 minutes to melt cheese and heat up middle of the enchiladas. Yummy!