1. Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray.

2. In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the sour cream, taco seasoning and salt until fully combined.

3. Fold in the shredded chicken, drained diced green chiles and chopped cilantro, mixing gently so the chicken is evenly coated.

4. Pour about ¼ cup of the enchilada sauce into the bottom of the prepared baking dish and spread it evenly.

5. Heat a large skillet over medium-high heat and add vegetable oil. Working one tortilla at a time, fry each tortilla 5–8 seconds per side just until softened and pliable. Transfer tortillas to a plate lined with paper towels to drain any excess oil.

6. Spoon about ⅓ cup of the cream cheese-chicken filling down the center of each tortilla. Tightly roll up and place seam-side down in the baking dish, arranging them in a single layer.

7. Once all tortillas are in the dish, pour the remaining enchilada sauce evenly over the tops. Sprinkle the shredded Monterey Jack cheese in an even layer.

8. Bake for 20–25 minutes, until the cheese is melted, bubbly and just starting to turn golden around the edges.

9. Remove from the oven and let rest for 5 minutes so the sauce settles. Garnish with sliced jalapeños, green onions, extra cilantro and a dollop of sour cream as desired. Serve hot.