Creamy Chicken and Chile Enchiladas

1 lb. chicken breasts
1 8 oz. pkg. cream cheese
1 4.5 oz. can chopped green chiles
tortillas
2 10 oz. cans Old El Paso green chile enchilada sauce

Boil chicken until cooked through. Combine hot chicken, cream cheese, and chiles in mixer with whisks on. Mix until chicken is shredded and everything is mixed well. Pour a little enchilada sauce in the bottom of the pan. Spoon chicken filling onto tortillas. Top with cheese, roll up and place seam side down in baking dish. Pour rest of enchilada sauce on top and between each enchilada. Sprinkle with cheese. Bake 15-20 minutes at 400 degrees until hot and cheese is melted.