Bring a large pot of heavily salted water to a boil. Cook the pasta for 1 minute less than the package directions say. Drain.

In a large pot, combine the enchilada sauce, cream, and cumin and heat, whisking often, over medium heat until it begins to bubble. Reduce heat to medium-low and add the cheese. Stir until the cheese is fully melted and smooth. Stir in the cooked pasta and chicken. Season to taste with salt and pepper if needed.

Serve garnished with cilantro if desired.