In a large bowl mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin. Add chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
Butter a 13x9x2-inch glass baking dish in preparation for assembly.
Spoon generous 1/2 cup filling down center of each tortilla and top filling with strip of cream cheese . Roll up each tortilla and arrange enchiladas in dish seam down. Can be prepared 3 hours in advance. Cover and chill.
Preheat oven to 350F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
Top with remaining sour cream and garnish with cilantro.