1. Heat oven to 400 degrees. Spray 13x9 inch glass baking dish with cooking spray
2. In a nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Stir in Philadelphia Cooking Creme and Chiles and cook until blended.
3. Spoon chicken filling onto tortillas, roll up and place seam sides down in baking dish. Pour over the top and cover with shredded cheese. Bake 15-20 minutes or until cheese is melted.
Garnish with , guacamole and/or . Makes 8 enchiladas.