1 lb uncooked chicken breast strips
1 package (8oz) cream cheese
1 can (4.5 oz) chopped green chiles
1 package spelt tortillas
2 cans (10 oz each) green chile enchilada sauce
1⁄4 cup shredded cheddar cheese
Heat oven to 400° F. Spray 13 x 9 inch glass baking dish with cooking spray. In skillet, cook chicken over medium-high heat stirring occasionally, until no longer pink in center. Stir in 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 sides down in baking dish. Pour enchilada sauce over top and sprinkle with cheddar cheese. Bake 15-20 minutes or until hot and cheese is melted.