Preheat oven to 350 degrees.
In a frying pan over medium heat, place the cooked chicken, both cans of the green chiles and the cream cheese. Heat until the cream cheese melts and everything is well blended.
Spray a 13 inch baking dish with non stick cooking spray.
Spoon 2.5 heaping tablespoons into each tortilla, roll it up and place in the baking dish with the seam facing down.
After you have placed all of the tortillas in the baking dish - you should have about 7 or 8, depending on how liberal you were with the filling - pour both cans of the enchilada sauce over the top. Make sure you get all the nooks and crannies!
Sprinkle the Monterrey Jack cheese over the top and cover loosely with aluminum foil.
Bake at 350 degrees for 15 minutes, and then remove the aluminum foil and continue to bake for another 10 minutes.
While it is continuing to bake, prepare the Minute Premium White Rice according to package directions.
When you plate your green chile chicken enchiladas and rice, you can drizzle a little of the enchilada sauce over the rice for an extra dose of flavor!