White Chicken and Chile Enchiladas

1 lb. chicken breast
8 oz. cream cheese
4.5 oz. chopped green chilies
10 flour tortillas
10 oz. green chile enchilada sauce
3/4 c. shredded cheddar cheese
diced tomato (optional)

Preheat oven to 400 degrees. Cut chicken into small cubes and cook over medium high heat until no longer pink in the center. Reduce heat to medium; add chiles and cream cheese (cut into cubes) and stir until mixture is well blended. Spray a 9 x 13-inch baking dish with cooking spray. Spoon filling into tortillas, roll and place in baking dish with the seam facing the bottom of the pan. Pour enchilada sauce over the top and sprinkle with cheddar cheese. Bake 15-20 minutes, then top with diced tomatoes before serving if desired.

This recipe is from http://www.oldelpaso.com/