Preheat your oven to 350° F.
Spray a 9x13 casserole dish with cooking spread and spread ½ cup green enchilada sauce onto the bottom. Pour another 1 cup green enchilada sauce into a shallow bowl for dipping the tortillas.
In a medium mixing bowl, combine 2 cups rotisserie chicken, 4 oz whipped cream cheese, 4 oz green chiles, and 1 cup shredded cheddar cheese until well combined.
One-by-one, dip each corn tortilla into the enchilada sauce to coat, and fill with about ¼ cup of the filling. Tightly roll the tortillas and place them seam side down in the baking dish. Continue until all of the tortillas and filling are used.
Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheddar cheese.
Bake in the preheated oven for 30 minutes, or until the sauce is bubbling around the edges. Serve hot.
