Mix the cream cheese, cream of chicken soup, chilis, lime juice and cumin until combined.
Add in the chicken, cheese and cilantro.
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place seam side down on a baking sheet.
Roll tortillas in lightly oiled surface.
Bake at 425 degrees until lightly browned.