Instructions
Preheat the oven to 350°
In a skillet over medium heat, saute the onions, garlic and jalapenos (if using) in the olive oil for about 5 minutes to soften.
In a large bowl combine the sauteed onion mixture, shredded chicken, cream cheese, sour cream, green chilies, and salt.
Mix really well so that all the cream cheese and sour cream are distributed.
Prepare your 9×13 or 11×15 baking dish by very lightly spraying with baking spray or coating with a little oil and then pouring about 5 oz (half of one can) of enchilada sauce across the bottom to coat.
Assemble the enchiladas :
put about 3 tablespoon chicken mixture down the center of a tortilla, sprinkle with a little cheese, roll the tortilla over the filling and place in the baking dish seam side down.
Repeat until all the filling is used up or your baking dish is full.
Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle the remaining cheese over the top.
TIP: Spray a large piece of foil with baking spray and it will prevent it from sticking to the cheese!
Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes. Let cool for 15 minutes before serving.
Serving
Garnish the cream cheese enchiladas with green onions, avocado, and/or cilantro. Serve with some shredded lettuce topped pico de gallo and Instant Pot Mexican Rice and/or 15 minute refried beans
