Preheat the oven to 375°C.
In a large bowl, combine cream cheese, sour cream, enchilada sauce, green chilies, and all seasonings with a whisk.
Stir in the chicken shreds and half of the Parmesan.
Bake the ingredients in a cast-iron skillet for thirty minutes.
Transfer from the oven and place the remaining half-cup of cheese on top. Place under the broiler until the cheese becomes bubbly and slightly caramelized.
Serve alongside crackers, snacks, or vegetables.