season chicken with garlic, salt, pepper and cumin. do both sides.
pan fry or bake or grill chicken until fully cooked.
in mixing bowl mix rotel, chicken, cream cheese, juice from lime. Add more cumin if desired.
put hefty spoonful of chicken mixture in tortilla and roll. Place in pan seam side down.
cover in mexi cheese and drizzle heavy cream over top of enchiladas.
bake 350F until cheese is melted and bubbly.