Place fish fillets at least 2" apart on a parchment-lined baking sheet; sprinkle evenly with taco seasoning. Bake fish in a preheated 425° oven until opaque and fish flakes easily with a fork (10-12 min.). Turn on broiler; broil fish on high until dark brown on top (2-3 min.). Remove fish from oven; gently break into bite-sized pieces and place in a medium mixing bowl. Add cream cheese and chiles; stir gently until well combined. Divide cream cheese mixture among 8 tortillas (approx. ½ cup each); roll up tightly and place in a 13x9" buttered casserole dish, seam side down. Pour enchilada sauce over top; sprinkle with shredded cheese. Bake enchiladas in a preheated 400° oven until cheese is melted and bubbly (about 20 min.). Remove enchiladas from oven; let stand for 10 min. Serve immediately with desired garnishes.