Green Chile Rotisserie Chicken Enchiladas

1 rotisserie chicken, deboned and shredded

4 oz. cream cheese

4 oz. can fire roasted hot green chiles, chopped

1/2 tsp. adobo seasoning

1 can green enchilada sauce (I prefer La Preferida Green Chile Medium Enchilada Sauce)

2 1/2 cups shredded oaxaca cheese

Flour tortillas

Preheat oven to 350 degrees. In a large skillet, combine cream cheese, fire roasted chiles, adobo seasoning, and shredded chicken. Cook over medium heat until heated through. Spray a baking dish with cooking spray. Spread 2 Tb. of green enchilada sauce in the bottom of the baking dish. Warm flour tortillas in the microwave to soften. Add approximately 1/3 cup of the chicken mixture evenly down the center of each tortilla, top with a sprinkle of oaxaca cheese and wrap tightly. Place them seam side down in the baking dish, cover with the remaining enchilada sauce and top with the remaining shredded cheese. Bake uncovered at 350 degrees for 15-20 minutes. Garnish with cilantro and salsa.