Green chile enchiladas

Green chile enchiladas 8-10 large flour tortillas 2-3 cups shredded cooked chicken (about 4 chicken breasts) 1 clove minced garlic 1/4 teaspoon chili powder (omit if you don't like things too spicy, add more if you do) 1/4 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 (4,5 ounce can diced green chilis, about 1/2 cup 4 ounces of cream cheese, softened (more if you'd like extra creamy) 1 lime, juiced 1 (14-ounce) can green chile enchilada sauce 1/2-1 cup shredded pepperjack cheese cilantro (optional) Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and green chili in a medium sized bowl. Stir until combined. Spoon 2-3 Tablespoons into each tortilla and roll it up. Place a little enchilada sauce on the bottom of a 9x13 dish and then put the tortillas in. Pour the rest of the enchilada sauce over the tortillas and top with shredded cheese. Cover with foil. Bake at 350°F for 15 minutes. Remove foil and bake for an additional 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro if desired.