Preheat oven to 350 F. Cook chicken breast by either dicing and cooking in a pan (for chunkier filling) or boiling chicken for 20-25 minutes then shred for smoother filling. In a pan add diced fire roasted green chili peppers and cream cheese. stir over medium heat until the cheese melts and the mixture is all combined and creamy. Place about 1/4 cup Chicken and cheese mixture into the center of each tortilla and fold ends in then roll. (or you can keep them open if that's your style) Should make about 8 enchiladas. Pour about 1/4 cup Green Chili Enchilada Sauce  on the bottom of a 9 x 13 baking dish. Place the rolled tortillas in the baking dish and then top with 1 1/2 cups to 2 1/4 cups sauce. (depends how saucy you want your enchiladas) Bake for 30 minutes. After about 20 minutes pull pan out and add about 1 cup of cheddar or Mexican blend cheese on top of enchiladas. Return to oven and continue baking 10 minutes and cheese should be nice and melted.