Cook chicken over medium-high heat, stirring occasionally, until no longer in pink in center. Add cream cheese and chiles; reduce heat to medium and cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over the top and sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted.

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