Preheat your oven to 350°F (175°C) to ensure even baking.
In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, diced green chiles, cumin, salt, and black pepper. Mix until well combined.
Spread a small amount of green enchilada sauce on the bottom of a 9x13-inch baking dish. Take one flour tortilla, spoon a generous amount of the chicken mixture into the center, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
Pour the remaining green enchilada sauce over the top, ensuring each enchilada is covered. Sprinkle shredded cheese evenly over the sauce.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Let cool for a few minutes before serving. Garnish with fresh cilantro or sliced jalapeños if desired.
