Chicken Cream Cheese Enchiladas

2 cups pre-cooked rotisserie chicken
1 8 oz Cream cheese cubed
1/2 cup sour cream
1 tablespoon finely chopped onion
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups cheddar cheese shredded
1 4 oz can green chilies
10 flour or corn tortillas
1 20 oz can enchilada sauce

Preheat oven to 350 degrees.
De-bone chicken, and shred chicken into small pieces,
if you don’t have a rotisserie chicken you can use 3 to 4 cooked chicken breasts.
In a large skillet, combine chicken, cream cheese cubes, sour cream, chilies,
chopped onion, seasonings, and 3/4 cup cheddar cheese. Heat until the cheeses
are completely melted. Coat baking pan with cooking spray. Scoop a heaping
spoonful of chicken mixture onto tortilla, roll and place into pan with seam side
down, repeat until all of the filling is used. Pour enchilada sauce over the rolled
tortillas. Sprinkle remaining cheese on top of enchiladas and bake at 350
uncovered for 20-25 minutes.