Creamy Chicken and Chile Enchiladas

1 pound uncooked chicken breast strips (I use canned chicken)
1 package (8 ounces) cream cheese
1 can (4.5 ounces) chopped green chiles
1 package soft flour tortillas
2 cans (10 ounces each) green chile enchilada sauce
3/4 cup shredded cheese

Heat oven to 400 degrees. Spray bottom and sides of casserole dish with Pam. Cook Chicken over medium-high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles and about 1/3 can enchilada sauce; reduce heat to medium. Cook and stir until blended and cream cheese is melted. Spoon chicken filling onto tortillas, roll up and place seam side down in casserole dish. Pour remaining enchilada sauce over top, sprinkle with shredded cheese. Bake 15 to 20 minutes or until hot and cheese is melted.