Preheat oven to 350°F (175°C).

In a large bowl, mix together the shredded chicken, softened cream cheese, half a can of enchilada sauce, and 1 cup shredded cheese. Combine until creamy.

Pour the rest of the first can of sauce into the bottom of a 9″x13″ baking dish.

Fill each tortilla with 2 tablespoons of the chicken mixture. Roll up and place seam-side down in the baking dish.

Pour second can of enchilada sauce over the rolled tortillas. Sprinkle with remaining cheese.

Bake uncovered for 25–30 minutes, until hot, bubbly, and golden on top.

Let rest 5–10 minutes before serving for best texture. Enjoy with your favorite toppings!