Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a medium bowl, beat the softened cream cheese until smooth. Mix in the minced garlic, ground cumin, salt, garlic pepper, and lime juice until well combined.
Fold the drained diced tomatoes, diced green chiles, chopped cilantro, 1 cup of the shredded cheese, and the shredded chicken into the cream cheese mixture until evenly distributed.
Spread a few tablespoons of the enchilada sauce over the bottom of the prepared baking dish to lightly coat it.
Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Roll each tortilla snugly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining shredded cheese.
Bake uncovered in the preheated oven for 20 minutes, until heated through and cheese is melted. If cheese browns too quickly, tent loosely with foil for the last few minutes.
