Preheat the Oven

• Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lightly spraying it with non-stick cooking spray.

2. Make the Filling

1. In a large bowl, combine shredded chicken, cream cheese, sour cream, and 1 cup of Monterey Jack cheese.
2. Add garlic powder, onion powder, cumin, salt, and black pepper. Mix thoroughly until the filling is well combined.

3. Prepare the Baking Dish

1. Pour 1/2 cup of green enchilada sauce into the bottom of the prepared dish, spreading it evenly.

4. Assemble the Enchiladas

1. Lay a tortilla flat on a clean surface. Spoon a generous amount of the chicken mixture into the center.
2. Roll the tortilla tightly and place it seam-side down in the baking dish.
3. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.

5. Add Sauce and Cheese

1. Pour the remaining green enchilada sauce over the rolled tortillas, ensuring they are evenly coated.
2. Sprinkle additional shredded cheese on top for extra cheesiness, if desired.

6. Bake the Enchiladas

1. Cover the dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for another 10–15 minutes, or until the cheese is bubbly and golden brown.

7. Garnish and Serve

1. Let the enchiladas cool for a few minutes before sprinkling fresh chopped cilantro on top.
2. Serve warm with your favorite sides and enjoy!