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Shred rotisserie chicken into a separate bowl.
Add cream cheese, green chilies, taco seasoning, and Mexican cheese blend to the chicken.
Mix the chicken filling in a stand mixer.
Melt butter in a pan and add flour to make a roux.
Cook the roux for about 5 minutes.
Add chicken stock and simmer until the sauce thickens.
Season the sauce with taco seasoning and other seasonings.
Stir in sour cream and heavy cream.
Add half a bag of Mexican cheese and a little mozzarella cheese to the sauce and mix until melted.
Wrap white corn tortillas in a damp cloth and microwave for 30 seconds.
Fill tortillas with two spoonfuls of the chicken mix and a little more cheese.
Roll the filled tortillas tightly.
Add a little sauce to the bottom of an oven-safe dish.
Stack the rolled enchiladas in the dish.
Pour the remaining sauce on top of the enchiladas, spreading it to the edges.
Top with more Mexican blend cheese and mozzarella cheese.
Sprinkle dried cilantro on top.
Bake in the oven at 400 degrees for 20 minutes.