Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, mix the shredded chicken, cream cheese, green chilies, garlic powder, cumin, and Monterey Jack cheese until evenly combined. Season with salt and pepper to taste.
Warm the tortillas slightly in the microwave to make them pliable.
Spoon 2-3 tablespoons of the filling into the center of each tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish.
Pour the red enchilada sauce evenly over the enchiladas, making sure they’re fully covered. Sprinkle the shredded Mexican blend or cheddar cheese over the top.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Once baked, sprinkle the enchiladas with red onion, fresh cilantro, and diced tomatoes.
Serve hot with a side of sour cream, guacamole, or rice and beans, if desired.
