1 lb. skinless chicken breast
1 (8 oz.) pkg. cream cheese
1 (4 1/2 oz.) chopped mild green chiles
12 flour tortillas
2 (10 oz.) enchilada sauce
3/4 c. cheese

Spray skillet with nonstick spray. Cook chicken until no longer pink. Add cream cheese and chiles. Cook over medium heat until blended well. Spoon filling into tortillas and roll up. Place tortillas seam side down in lightly greased casserole dish. Pour enchilada sauce over tortillas. Sprinkle with cheese.

Bake in 400°F preheated oven for 15 to 20 minutes.