In a mixing bowl, combine the chicken, cream cheese, 1 C. cheddar cheese, cumin, chili powder and salt and pepper to taste. Stir to combine well.
Place ΒΌ cup of the enchilada sauce on the bottom of a 9x9 baking dish.
Add a bit of filling to the end of each palmini lasagna noodle, and roll the noodles up around the filling. Place the rollups seam side down in the baking dish.
Top the rollups with the remaining enchilada sauce and Β½ cup of cheddar cheese.
Bake for 20-25 minutes and top with freshly chopped green onions for garnish before serving.
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