Easy Chicken Enchiladas

1 deli-style roasted chicken, deboned and chopped
1 (12 ounce) container soft cream cheese
Cumin, chile powder, garlic salt, pepper
1 (10 ounce) can green chile enchilada sauce
8-10 corn tortillas
1 cup colby-jack blend shredded cheese

Combine chicken and cream cheese. Season to taste. Spread 1/4 cup enchilada sauce in bottom of 9 x 13-inch baking dish. Scoop filling into tortillas, roll and lay seam side down in baking dish. Pour remaining sauce over tortillas. Sprinkle with shredded cheese.

Bake at 350 degrees F for 30 minutes.