Ingredients:
2 cups cooked and shredded chicken
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 can (10 oz) green chili enchilada sauce
1 can (4 oz) diced green chilies
1 cup sour cream
1/2 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8-10 flour tortillas
Fresh cilantro, chopped (for garnish)
Instructions:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large mixing bowl, combine the shredded chicken, 1 cup each of the shredded cheddar and Monterey Jack cheeses, diced green chilies, sour cream, chopped green onions, cumin, garlic powder, and onion powder. Stir everything together until thoroughly mixed.
Pour a thin layer of the green chili enchilada sauce over the bottom of the prepared baking dish.
Take about 1/2 cup of the chicken mixture and spread it down the center of each tortilla. Roll them up and place them seam-side down in the dish.
Evenly pour the remaining green chili enchilada sauce over the top of the tortillas.
Sprinkle the rest of the shredded cheddar and Monterey Jack cheeses over the enchiladas.
Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes, or until the cheese is completely melted and bubbling.
Before serving, garnish the enchiladas with freshly chopped cilantro.