Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas:
2 chicken breasts (Cubed and cooked)
2 - 8 oz pkgs of cream cheese
2 small cans of diced green chilis
2 cans cream of chicken
8-10 flour tortillas
8 oz shredded cheddar cheese

1. Mix chicken, 8 oz of cream cheese, one can of cream of chicken soup, and one can of chilis together.
2. Using greased 9x13 pan, fill each tortilla with mixture, roll up and put into pan.
3. Mix remaining 8 oz of cream cheese, other can of cream of chicken soup, and can of chilis together.
4. Pour over filled tortillas in pan.
5. Sprinkle cheddar cheese evenly over enchiladas and bake at 350 for 30 min.