In a large mixing bowl, combine the room temperature cream cheese, fire-roasted green chiles, ½ cup of the Mexican blend shredded cheese, ½ cup of shredded Colby jack cheese, salt, pepper, garlic powder, cumin, lime juice, and shredded cooked chicken. Mix until well combined and creamy.
Warm the flour tortillas in a microwave or on a skillet for a few seconds to make them more pliable.
Spread a generous amount of the cream cheese filling onto each tortilla. Roll them tightly and place them seam-side down in a greased 9x13 inch baking dish.
Pour the green enchilada sauce evenly over the assembled enchiladas. Sprinkle the remaining Mexican blend cheese and Colby jack cheese on top.
Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and slightly golden.
Once baked, remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream if desired.
