Preheat your oven to 350°F (175°C).
In a mixing bowl, combine cream cheese, green chiles, 1/2 cup of Mexican blend cheese, 1/2 cup of Colby jack cheese, salt, pepper, garlic powder, cumin, lime juice, and shredded chicken. Mix until well combined.
Spread 1/2 cup of green enchilada sauce across the bottom of your baking dish. Fill each tortilla with the mixture, roll, and place seam side down in the dish.
Pour remaining green enchilada sauce over the enchiladas and sprinkle with remaining cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
Let cool for a few minutes before serving. Garnish with toppings like sour cream or cilantro.
