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1
Preheat oven to 400F.
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2
Combine cubed chicken, cream cheese, garlic, cayenne pepper and green chilies in a bowl.
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3
Salt and pepper to taste.
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4
Pour both cans of green enchilada sauce into a bowl big enough to coat your tortillas in, like a big soup bowl or even a small casserole dish.
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5
Coat your tortillas on both sides with the enchilada sauce and spoon a big heaping spoonful of chicken mixture into your tortilla.
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6
Wrap that sucker up and place in a casserole dish sprayed with some non-stick cooking spray.
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7
Repeat until all your chicken mixture has been used.
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8
Pour the remaining green enchilada sauce over enchiladas.
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9
Bake at 400F for about 25 minutes.
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10
Check your oven about halfway through as sometimes oven temperatures do vary.
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11
While your enchiladas are baking, mix your can of Rotel (or any other spicy tomato/green chili mixtureI used hot in mine because I love a little extra kick) and the sour cream together.
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12
Chop up tomatoes, avocado and green onions.
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13
After 25 minutes of baking, sprinkle Monterey jack cheese over the top of the enchiladas and bake another 5 10 minutes or until cheese is fully melted.
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14
Remove your enchiladas, spread your sour cream mixture over the top and sprinkle veggies (tomatoes, avocado and green onions) over the top.
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15
Serve up with rice and beans or just a tall glass of Kool-Aid!
