Step 1

Heat oven to 425°F and brush rimmed baking sheet with oil.

Step 2

In large bowl, combine cream cheese, enchilada sauce, sour cream, and 1/2 teaspoon each salt and pepper. Fold in chicken, Colby jack, and cilantro.

Step 3

In batches, place tortillas on microwave-safe plate and cover with damp paper towel. Microwave until warm and pliable, 30 to 60 seconds.

Step 4

Divide mixture among tortillas (scant 1/4 cup each), roll up tightly, and place on prepared baking sheet, seam sides down. Brush with oil and bake until golden brown and crisp, 12 to 15 minutes.

Step 5

Transfer to platter and serve with pico de gallo, sour cream, and cotija.