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Creamy Enchilada Casserole

1 1/2 pounds cooked chopped chicken breasts
1 8 oz pkg cream cheese
4 cloves garlic, minced
1 tbsp cumin
2 tsp salt
1 tsp pepper
1 15 oz can petite diced tomatoes, drained
8 green onions, chopped
1 7 oz can diced green chiles
½ c chopped cilantro
¼ c lime juice
12 tortillas
1 15 oz can green enchilada sauce

Preheat oven to 350 degrees.

Beat chicken, cream cheese, garlic, cumin, salt and pepper together in a bowl.  Stir in drained tomatoes, green onions, green chiles, cilantro and lime juice and mix well.

Spray a 9x13 pan with cooking spray.  Spread ¼ enchilada sauce on the bottom.  Top with 4 tortillas to cover the bottom.  Top with ½ the chicken mixture followed by another 4 tortillas.  Repeat with the remaining chicken mixture and remaining tortillas.  Pour remaining enchilada sauce over the top, covering all the tortillas. 

Bake in preheated oven until heated all the way through, about 30 minutes.