Stir chicken, cream cheese, tomatoes, and seasonings in a saucepan over low heat until cream cheese is melted.
Spoon 1/3 c. chicken mixture down center of each tortilla; roll up. Place seam side down, in a lightly greased 12x8 baking dish.
Pour enchilada sauce over all, cover with foil. Bake at 350 for 20 min. or until heated through.