Green Chile Enchiladas

2 chicken breasts, chopped into small pieces
(1) 8 oz package cream cheese, cubed (makes it easier to mix if it’s cubed)
(1) 4.5 oz can diced green chilies
(2) 10 oz cans green Chile enchilada sauce. (I use Old El Paso for both this and the chilies).
Cheddar cheese
(1-2) small cans of sliced olives (optional)
Flour tortillas

Cook chicken until no longer pink (medium to med high heat). Add cubed cream cheese and chilies until melted. Add olives if desired.
Lightly spray 13x9x2 pan, pour thin layer of enchilada sauce over bottom.
Spoon chicken into tortillas. Roll and place seam down.
Pour remaining enchilada sauce over tortillas cover with cheese and bake at 400 for 15-20 minutes, until warm throughout and cheese is melted. I like to sprinkle some olives on the top before adding the cheddar cheese.