Preheat oven to 350 degrees F and lightly grease a 8x8 inch or 2 quart casserole dish.
Beat cream cheese, enchilada sauce, and taco seasoning together until smooth. Fold in the shredded chicken, black beans, corn, green chilies, and 1 cup cheese.
Spread dip into the dish. Sprinkle top with remaining cheese and bake for 25-30 minutes until bubbly. Sprinkle with cilantro and serve with chips.