8 oz. cream cheese, softened
2 cups shredded cooked chicken
1 can diced green chilies
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cups shredded cheese
In a large bowl, mix together the cream cheese, shredded chicken, green chilies, cilantro, cumin, garlic powder, onion powder, and 1 cup of shredded cheese.
Spoon the chicken mixture onto each tortilla, roll them up and place them seam side down in a greased baking dish.
Pour the enchilada sauce over the top of the tortillas, making sure they are all coated.
Sprinkle the remaining shredded cheese on top.
Remove the foil and bake for an additional 5-10 minutes