Preheat the oven to 350 degrees Fahrenheit.

Place the cream cheese and salsa in a large saucepan over medium heat. Stir until the cream cheese has melted and blended with the salsa.

Add the shredded chicken and green chilies to the pan. Stir to combine and remove from heat.

Pour half a cup of the enchilada sauce into a 13x9 inch baking pan and spread it across the bottom.

Spoon about a third of a cup of filling onto each tortilla. Roll up and place seam side down in the pan.

Pour the remaining enchilada sauce over the top. Sprinkle with shredded cheese.

Cover with foil and bake for 20 minutes, until the cheese is melted and the enchiladas are heated through.

Remove from the oven, let rest for a few minutes, and serve.