Melt Cream Cheese with the canned tomatoes in a medium saucepan over medium heat.
Add seasonings and stir well.
Reserve 1/2 C of cream cheese mixture and mix with the sour cream.
Take cream cheese mixture, 1 1/2 cups of shredded cheese, and the cooked chicken. Mix together well.
Spray a 9x13 pan with non-stick spray. Roll the chicken mixture into the tortillas and place in the prepared pan.
Top the enchiladas with the sour cream and cream cheese mixture. Top with remaining cheese.
Top with cheese and bake at 350 degrees for 15-20 minutes.
Serve hot with desired side.
