Creamy Green Chili Chicken Enchiladas

1lb chicken breast
1 block cream cheese
1 small can fire roasted green chilis
2 small cans green chili enchilada sauce
1-2 cups shredded mexican cheese
10-12 small tortillas

Cook the chicken and then shred it up with two forks.
Add the cream cheese and the can of green chilis and let the cheese melt.
Spoon filling into tortillas and roll them up.
Pour about 1/2 can of green sauce on bottom of a 9x13 pan.
Put the enchiladas in the pan and top with the rest of the green sauce (1 1/2 cans) and the shredded cheese.
Bake at 400 until cheese and sauce are bubbly.