Shred rotisserie chicken. Preheat oven to 350.

In a large skillet melt cream cheese on low heat then add chiles, enchilada sauce and chicken until thoroughly mixed and mixture has thickened.

In a 9x13 greased baking dish place 2 tortillas and spread half of the mixture over them. Sprinkle 1/3 cheese over the mixture. Place 2 more tortillas on top and repeat layering mixture and cheese.

Place the last 2 tortillas on top and sprinkle remaining cheese.

Cover and bake for 45-60 minutes or until mixture is bubbling at the edges. Remove cover and broil for 3-5 minutes to brown the top.

Optional: Top with salsa and sour cream.