Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with vegetable oil.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Sauté 1 diced medium onion for about 5 minutes until softened. Stir in 2 minced garlic cloves and cook for an additional minute.

Blend in 8 ounces of softened cream cheese, 1 can of diced green chiles, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.

Fold in 2 cups of shredded chicken into the mixture, ensuring it’s heated through.

Spread ½ cup of red enchilada sauce across the bottom of the baking dish. Warm 12 flour tortillas in the microwave to make them pliable.

Spoon ¼ cup of filling onto each tortilla and roll tightly, placing seam-side down in the baking dish.

Pour remaining enchilada sauce over the top and sprinkle 2 cups of shredded cheese evenly.

Bake uncovered for 20-25 minutes until cheese is melted and bubbly.

Allow to rest for 5 minutes before serving, optionally garnish with sour cream, tomatoes, and green onions.