In a large bowl, add cooked chicken, green chiles, cream cheese, 1 cup of shredded cheese, salt, and pepper. Mix until well combined.
Oil a 9x13 baking dish (I used non-stick cooking spray). Pour a thin layer of Green Enchilada Sauce on the bottom of the dish.
Fill warmed tortillas with chicken filling (about ⅓-1/2 cup). Then roll them, and place them seam-side down onto the baking dish.
Top them with the remaining Green Enchilada Sauce.
Sprinkle with the remaining shredded cheese.
Bake at 350ºF, for 30 minutes, or until cheese is melted and bubbly. (If you don’t want your cheese to brown as much, cook covered with foil for 20 minutes, then uncovered for 10-15.)
All done! Garnish with Cilantro, and serve with your favorite Mexican side dishes.