Preheat oven to 350 degree.

In a small frying pan, heat oil.

When it is hot enough, fry the tortillas and set on paper towel to drain grease.

In another pan, heat 2 tbsp of oil. Put chicken in pan and sprinkle lemon pepper on top.

Cook for about five minutes, breaking up the chicken with a spatula.

If you want to use cream cheese, mix in at this point.

Pour a small amount of green chili sauce into the bottom of a 9x13 pan.

In another dish, pour the remaining green chili from that can onto a plate (one that the sauce won't spill over the edges.)

Put one tortilla in the sauce and coat both sides.

Put about 1 1/2 tbsp of chicken across the middle of the tortilla, and sprinkle cheese.

Close edges and place in pan.

Repeat with remaining tortillas.

Pour about 1/2 can of enchilada sauce on top and cover with cheese.

Cover with tin foil and cook for 15 minutes.

Uncover after 15 minutes and baked for another 10-15 minutes, or until cheese is completely melted.