Cream Cheese Chicken Enchiladas

2-3 chicken breasts
4 cubes chicken bouillon
1 8oz package cream cheese
1/4 C milk
2 C mozzarella cheese (or another white cheese you like)
1 can green enchilada sauce
tortillas (the uncooked kind are by far the best)

Cook chicken breasts by boiling them with cubes of chicken bouillion. Shred chicken. Beat cream cheese with enough milk to make a thick consistency (can use more or less than it calls for). Add shredded chicken to cream cheese mixture. Cook tortillas in skillet until done, then roll chicken mixture in flour tortillas and place in a 9x13 pan sprayed with cooking spray. Cover with green enchilada sauce and top with cheese. Bake uncovered at 350 for about 25 minutes or until hot and bubbly. Top with shredded lettuce and sour cream.