Creamy Chicken Enchiladas in 35 Minutes

Instructions:

1. Combine the shredded rotisserie chicken, softened cream cheese, Monterey Jack, sour cream, garlic powder, and salt in a large mixing bowl. Note: Use a spatula to fold until the chicken is fully coated in a thick paste.
2. Heat a small skillet with vegetable oil over medium heat.
3. Briefly warm each corn tortilla for 5-10 seconds per side until pliable and slightly glistening. Note: According to [Serious Eats](https://www.seriouseats.com), this process prevents the tortillas from cracking during the roll.
4. Spread 3 tablespoons of the chicken filling into the center of each warmed tortilla.
5. Roll the tortillas tightly and place them seam side down in a 9x13 inch baking dish.
6. Pour the enchilada sauce evenly over the top of the rolled Chicken Enchiladas, ensuring the edges are covered to prevent drying.
7. Sprinkle the shredded cheddar cheese over the sauce until the surface is fully covered.
8. Bake at 350°F (175°C) for 20 minutes until the cheese is bubbling and the sauce has thickened.
9. Garnish with fresh cilantro, diced red onion, and dollops of sour cream before serving.