Green Chili Enchiladas are currently one of my favorite things...I don't know if it the sauce or the cream cheese I put in the filling or what but man oh man they are SO good!  Here's what I do:

makes about 24

5-6 boneless skinless chicken breast
1 T garlic powder
1 T onion powder
1 T cumin
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
2 T veggie oil
1 onion, diced
1 T minced garlic
1 can diced green chillies
1 pkg cream cheese
24 flour tortillas( you can use corn but I prefer flour)
1 large can green chili enchilada sauce of choice
1 lb grated Monterrey Jack cheese

Toss the chicken in the Garlic onion, cumin, salt pepper, pepper flakes and oil. Place on a baking tray and bake at 350` till cooked through. Set aside to cool and rest. In a large pan, saute the onions and garlic till golden. Add the green chilies and cream cheese. Stir to allow the cream cheese to melt completely. Dice the cooled chicken into small cubes. Add chicken to the cream cheese mixture and mix well. Scoop into flour tortillas and roll, place on tray. Top with the canned enchilada sauce and then top with cheese. Bake at 350` for about an hour, serve hot with rice and beans on the side!