Preheat the oven to 350* F. Generously spray a 9x13 baking dish with nonstick cooking spray.

Pour one can of red enchilada sauce evenly in the bottom of the prepared baking dish.

In a 10 inch nonstick skillet over medium heat, add the sliced cream cheese and heavy cream, stirring constantly until the cream cheese is completely melted. Remove from the heat.

Stir in the 2 tablespoons of chopped fresh cilantro, ground cumin and fresh cracked black pepper. Stir until well combined.

Add the drained diced tomatoes and green chilies to the cream cheese mixture. Stir to combine.

Add the shredded chicken and the cream cheese mixture and stir until the shredded chicken is completely coated.

Measure ⅓ cup of the chicken cream cheese mixture down the center of a flour tortilla. Sprinkle 2-3 tablespoons of 2 cups of shredded colby jack cheese over the top of the chicken cream cheese.

Fold one end over the shredded cheese and tightly roll the tortilla up. Place the enchilada, seam down, in the baking dish on top of the enchilada sauce. Repeat for the remaining tortillas.

Drizzle the remaining can of enchilada sauce over the top of the enchiladas and sprinkle the remaining 1 ½ cups of shredded colby jack cheese.

Bake for 25-30 minutes, or until the cheese is melted and beginning to turn golden brown. (All ovens cook differently, so begin to check the enchiladas at the 20 minute mark)

Let the enchiladas rest for about 5 minutes before topping with ½ cup of sour cream, ½ cup pico de gallo and the remaining fresh chopped cilantro before serving.