Chicken Enchiladas

1 lb uncooked chicken breast strips

1 package (8 oz) cream cheese, cut into cubes

1 can (4.5 oz) chopped green chiles

2 tsp. cumin

1 package flour tortillas for soft tacos & fajitas (6 inch)

2 cans (10 oz each) green chile enchilada sauce

1 cup shredded Cheddar cheese

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spred a little of the green chile enchilada sauce on the bottom, about 3-4 tablespoons.

Boil Chicken for about 20 minutes.  Shred when cooled.  In a saucepan, stir in cream cheese and chiles on medium heat. Cook and stir until blended and cream cheese is melted. Add in shredded chicken and ½ of shredded cheese. 

Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with remaining cheddar cheese. Bake for 25 minutes or until hot and cheese is melted.