Heat oven to 400 degrees.
Cook chicken over medium-high heat until no longer pink.
Add cream cheese and chiles, cook and stir until blended.
Cover bottom of baking dish with enchilada sauce.
Spoon enchilada filling onto tortillas; roll up and place seam side down in baking dish.
Pour enchilada sauce over top and sprinkle with cheese.
Bake, covered at 400 degrees for 20 minutes.
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