1 lb un-cooked chicken breast strips, cubbed
1 (8 oz) pkg cream cheese, cut into cubes
1 (4.5 oz) can Old El Paso chopped green chilies
12 corn tortillas
1 (10 oz) can Old El Paso green chilie enchilada sauce
3/4 cup shredded cheddar cheese (3 oz)
Heat oven to 400 degrees. Lightly grease 13X9X2 in. baking dish. Wrap tortillas in foil and warm in oven while heating. Cook chicken in skillet over medium-high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chilies; reduce heat to medium. Cook and stir until blended and cream cheese is melted. Spoon chicken filling into tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15-20 minutes or until hot and cheese is melted.