Green chili chicken Enchiladas

2  lb.		boneless, skinless chicken breast
8  ounces		reduced fat cream cheese
4-1/2  ounces		green chilies
10		whole wheat flour tortillas
20  ounces		green enchilada sauce
1  tablespoon		cumin
1  tablespoon		chili powder
1  tablespoon		kosher salt
1  ounce		cheddar cheese

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Cook chicken breasts in salsa, broth, cumin, and chili powder until sauce is reduced. Soften cream cheese and mix with chilies. Spread 1/8 c. of cream cheese mixture on each tortilla. Fill with meat mixture. Roll and place in 9X13 greased pan, seam side down. Pour green chili enchilada sauce over tortillas. Spread Cheese on top. Bake, covered, in 350 degree oven for 30 minutes.