2 (8-ounce) packages cream cheese, softened ▢1 tablespoon minced garlic ▢1 tablespoon cumin ▢2 teaspoons salt ▢1 teaspoon garlic pepper ▢½ cup lime juice ▢1 (15-ounce) can diced tomatoes, drained ▢1 (7-ounce) can diced green chiles ▢½ cup chopped fresh cilantro ▢3 cups cooked shredded chicken ▢2 cups shredded Mexican blend cheese or Colby Jack cheese, divided ▢10 (8-inch) tortillas, soft taco size ▢1 (15-ounce) can green enchilada sauce ▢toppings, if desired
Preheat the oven to 350°F. Lightly grease a 9×13 baking dish and set aside.
In a medium bowl, beat together cream cheese, garlic, cumin, salt, pepper, and lime juice. Fold in tomatoes, green chiles, cilantro, 1 cup shredded cheese, and shredded chicken.
Pour a little bit of the enchilada sauce into the bottom of the pan and spread around before adding the enchiladas.
Add ½ cup of the chicken mixture along the middle of each tortilla and roll up. Place in a prepared baking dish with the seam down.
Pour enchilada sauce over the tortillas and sprinkle with the remaining shredded cheese. Bake for 20 minutes.