Creamy Chicken and Chile Enchiladas

Very, very good enchiladas. This is my favorite version. I changed it up a bit, the changes are in bold.

Recipe from Old El Paso

1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into strips (I used 2)
1 can (4.5 ounces) Old El Paso chopped green chilies
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)
add: 1 can of Rotel diced tomatoes

Directions from Old El Paso:
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.
Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted. Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.

Adaptation:
Cook chicken and shred chicken. Put aside in a separate bowl.

In a medium sized pot, melt 2 packages of cream cheese over medium heat. Add green chilies, 1 can of Rotel tomatoes, and green enchilada sauce. Stir together.

In a 9x 13 pan, pour 1/2 cup of cream cheese mixture on bottom of pan. Tear tortillas into strips and layer over mixture. Pour 1/2 cup cream cheese mixture over tortillas and add shredded chicken. Layer again with tortillas and add cream cheese mixture with more shredded chicken. Repeat, ending with cream cheese mixture on top and then add cheddar cheese (you can subsitute cheddar cheese for any type of mexican blend cheese or colby jack).