Heat oven to 400F. Spray 13x9 inch glass baking dish with cooking spray.
In 10-inch skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in the center. Stir in cream cheese & chiles. Reduce heat to medium, cook & stir until blended and cream cheese is melted.
Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese.
Bake 15-20 minutes or until hot & cheese is melted.