Prep chicken by cooking chicken breasts, spices and chicken broth or water for 4 hours on high or 8 hours on low. (You can also saute chicken in olive oil if no time for crock pot.)
Heat olive oil in a saute pan. Saute peppers and onions with 1/2 tsp of salt until transluscent.
Add cream cheese and green chiles with liquid to veggies. Cook until cream cheese melts.
Add chicken to the cream cheese mixture.
Place chicken mixture in tortillas.
Place tortilas in sprayed casserole dish.
Top the tortillas with the green enchilada sauce and shredded cheese.
Bake at 400 degrees for 15-20 minutes until the enchiladas are golden brown on top.
Top with optional toppings: salsa, sour cream, green onion and guacamole.