Bring a large pot of water to boil. Cook your pasta shells according to package directions, about 10 minutes. Rinse shells.
Preheat the oven to 350 degrees.
Combine your shredded chicken, taco seasoning, cream cheese, and 1 cup cheddar cheese in a medium sized bowl. Stir to mix.
Pour about half of the enchilada sauce into the bottom of a 9x13 pan.
Stuff each shell with 1 heaping tablespoon of the chicken mixture and place into the pan.
Repeat until all the shells and meat mixture are used.
Pour remaining enchilada sauce over the top of the shells and spread evenly.
Cover pan in foil and bake for 30 minutes.
Remove foil, sprinkle remaining 1 1/2 cups shredded cheese over the top of the shells.
Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Enjoy topped with diced tomatoes, lettuce, cilantro, etc.