Start by preheating your oven to 350°F (175°C). This ensures that the enchiladas bake evenly and the cheese becomes wonderfully bubbly.
In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, diced green chiles, cumin, salt, and black pepper. Mix until everything is well combined and creamy.
Spread a small amount of green enchilada sauce on the bottom of your 9x13-inch baking dish. Take a tortilla and add about 1/3 cup of the chicken mixture to the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the dish.
Once all the enchiladas are in the dish, pour the remaining green enchilada sauce evenly over the top. Sprinkle the shredded Monterey Jack cheese generously over the sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with your favorite toppings such as fresh cilantro, avocado slices, or sour cream, and dig in!
