Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick spray. Cut up chicken breast into strips and season with essence of Emeril. Cook in large skillet. When you are done place the cooked chicken aside on a plate till ready to use. To make the filling add the chilies, onion and garlic to the medium heated skillet. Saute' until tender, about 4 minutes. Add salt and pepper, saute' 1 minute longer. Stir in cream cheese and keep stirring till melted. Next toss in the chicken strips and mix well till coated in the cream cheese mixture. Remove from heat. Fill each tortilla with Chicken mixture and roll up. Place seam-side down in the baking dish. Cover enchiladas with shredded cheese. Drizzle half&half over cheese-covered enchiladas. Bake for 30-35 minutes. Serve with Spanish rice, refried beans, or chips and salsa.