Instructions:

• In a large mixing bowl, combine the shredded chicken, softened cream cheese, green chilies, garlic powder, ground cumin, Monterey Jack cheese, and a pinch of salt and black pepper. Use a spatula to mix everything together until well combined.
• Warm the tortillas slightly in the microwave or on a skillet to make them pliable.
• Spread a thin layer of the red enchilada sauce on the bottom of your casserole dish. Take a tortilla and add a generous amount of the chicken mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in the casserole dish.
• Once all the enchiladas are assembled in the dish, pour the remaining red enchilada sauce over the top. Sprinkle the Mexican blend cheese evenly over the sauce.
• Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
• Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with finely diced red onion, chopped cilantro, and fresh tomatoes before serving.