Heat oven to 350 degrees. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray.
Add chicken and garlic to a large skillet over medium-high heat and cook until garlic is glazed. Add taco seasoning, following the package directions. Add spinach; cook about 5 minutes or until spinach is thawed, stirring frequently.
Reduce heat to medium. Stir in cream cheese, cumin, chilies and 1 1/2 cups of the Mexican cheese until well blended.
Spoon about 1/3 cup of chicken mixture down center of each tortilla. Roll up and place seam side down in prepared baking dish. Pour enchilada sauce over the top. Sprinkle remaining cheese over sauce.
Bake for 20 to 25 minutes or until thoroughly heated. Sprinkle cilantro over top and serve with sour cream, if desired.