Yummy, creamy, fast, and easy! This could easily be doubled or made diet friendly by using low-fat cream cheese and light tortillas. The idea for this came from the back of the green enchilada sauce can, but it had twice as much chicken and enchilada sauce, but the same amount of cream cheese and chilies, also no spices were listed--and was for actual enchiladas--I'm way to lazy to roll up enchiladas 8)
06Arrange 2 tortillas on the bottom of a greased 8x8-inch pan (I cut the tortillas in half and put the straight edges along the edges of the pan, letting the tortillas over-lap).
07Sprinkle the tortillas with a small amount of the cheese.
08Pour the chicken mixture over the tortillas.
09Sprinkle small amount of cheese over chicken mixture.
10Arrange remaining tortillas on top.
11Pour enchilada sauce over top and sprinkle with remaining cheese.