Grease 9x13 baking dish with cooking spray and place in oven to preheat for 10 minutes.
In a large mixing bowl, mix cream cheese with cumin, salt, and diced green chiles, until well combined. Add in shredded chicken and mix well.
Place about ⅓ cup of chicken mixture down the center of each tortilla. Roll up and place seam side down in preheated pan.
Pour enchilada sauce evenly over the tortillas and then sprinkle with cheese.
Bake at 350 degrees for 20-25 minutes until cheese is bubbly and melted.
Serve enchiladas with minced cilantro, sour cream, avocados, etc.
Cream Cheese: Be sure your cream cheese is room temperature to mix easily into the filling. I do not recommend fat-free cream cheese.
No pre-cooked chicken? Parboil chicken on the stove by placing about 1 pound of boneless, skinless chicken breasts or thighs in a large saucepan and cover with cold water. Bring to a boil and then turn to medium and simmer for 10-15 minutes, or until the chicken has reached an internal temperature of 165 degrees. Remove chicken and shred to use for chicken enchiladas.
Tortillas: Feel free to use gluten-free tortillas in place of flour tortillas if needed.
Leftovers can be refrigerated for 3 days.
You can opt to assemble these enchiladas up to 48 hours in advance before baking. Simply roll the enchiladas and place them into a greased pan. Cover with foil and place in the fridge for up to 48 hours. When ready to serve, remove from the fridge while preheating the oven. Remove the foil. Cover with enchilada sauce and cheese and bake at 350 degrees for 30-35 minutes or until warmed through.
To Freeze: Once the chicken enchiladas are assembled as the recipe states, cover with foil and freeze for up to 1 month. When ready to prepare, preheat the oven to 350 degrees. Bake, covered with foil, for 1 hour. Remove foil and bake for an additional 20-25 minutes, or until cheese is melted and enchiladas are warmed through.