By Melinda Bunyard
Chicken breasts cooked and shredded
1 pkg cream cheese
1 can chopped green chillies
2 cans Old El Paso Green Chille Sauce
2 cups shredded cheddar cheese
8 large flour tortillas
Combine chicken, green chillies and cream cheese in a skillet until cheese melts and ingredients are blended well. Spray 9x13 with cooking spray. Evenly distribute chicken mixture into tortillas, roll, and place in baking dish. Pour enchilada sauce over enchiladas and top with grated cheese. Bake for 30 min at 400 or until bubbly in the center. Enjoy!