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Shred leftover chicken and mix it in a big bowl with the soft cream cheese, the whole can of green chiles, and about half of the shredded cheese.
Scoop a good amount onto each tortilla, fold the ends in, and roll them up tight.
Lay them down in a greased baking dish and brush the melted butter over the tops.
Scatter the rest of the cheese over everything.
Bake at 400 degrees for roughly 20 minutes.