In a pressure cooker, set to saute mode and add oil. Add onions and garlic and cook until translucent.
Add chicken, green chilies,cumin, salt, pepper, and 1 cup enchilada sauce.
Cook on high pressure for 20 minutes. Allow a 15 minute natural release.
Shred chicken and return to cooking liquid.
Add cream cheese and cream of chicken soup. Stir until combined.
Spray a 9x13 pan with nonstick spray. Add ¼ cup enchilada sauce to baking dish and spread across the bottom.
Spoon mixture into tortillas and top with cheese. Place in baking dish.
Pour remaining enchilada sauce over top and top with remaining cheese.
Bake uncovered for 30-40 minutes at 350 degrees until bubbly.