Place the cream cheese in a small bowl. Add a couple spoonfuls of the enchilada sauce and mix until smooth. Add a couple more spoonfuls of enchilada sauce to the cream cheese and mix until smooth again. Repeat until 1/2 cup of enchilada sauce is mixed into the cream cheese. (If you add it all at once, you'll have lumps.)
Lay both puff pastry sheets out flat on a piece of wax or parchment paper. Spread half the cream cheese mixture over each sheet. Then sprinkle half the shredded chicken, half the shredded cheese, and 1/4 cup cilantro over each sheet. One at time, tightly roll each pastry sheet into a log. Wrap both rolls in the parchment paper and freeze for 15 minutes only, to firm the pastry slightly.
Preheat the oven to 400 degrees F and line several baking sheets with parchment paper. Use a serrated knife to cut each pastry roll into 20 thin slices. Lay them flat on the baking sheets, 2 inches apart. Bake for 15-20 minutes, until golden.
Allow the pinwheels to cool a little, then top with a drizzle of cream mexicana and a sprinkle of cilantro. Serve warm or at room temperature.