Creamy Green Chile Chicken Enchiladas

1 lb. uncooked chicken breast, cut in strips
8oz. cream cheese, softened
4-6 oz. can chopped green chilies
2 (10 oz.) cans green chile enchilada sauce
1-1/2 cups shredded Colby Jack cheese
8 (12-inch) flour tortillas

Heat oven to 400. Lightly grease two 13x9 baking dish.
Cook chickenover medium heat, stirring occasionally until no longer pink in the center.
Remove chicken and put strips into a chopper/food processor.You will have chunked and shredded pieces.
Combine chicken in a bowl with cream cheese and chilies. Stir until blended.
Stir in 1 cup of shredded cheese.
Spoon filling onto tortillas; roll up and place inbaking dish. Be sure that they don't unroll.
Pour green enchilada sauce over top and sprinkle with remaining shredded cheese.
Bake for 18-25 minutes or until hot andcheese is melted. This can be doubled