In a large mixing bowl, combine shredded chicken, sour cream, 1/2 cup Monterey Jack cheese, chopped onion, garlic and diced green chilies. Mix well until creamy.

Add salt, black pepper and half of the chopped cilantro. Stir everything together to make a flavorful and smooth chicken filling for your enchiladas.

Preheat your oven to 375°F. Lightly grease a baking dish with cooking spray or oil to prevent sticking during baking.

Take a flour tortilla and spoon a generous amount of chicken filling in the center. Roll the tortilla tightly and place it seam side down in the baking dish.

Pour enchilada sauce evenly over all the rolled tortillas in the baking dish. Make sure each enchilada is coated with sauce for extra flavor.

Sprinkle the remaining Monterey Jack and cheddar cheese over the enchiladas. This will melt in the oven and create a gooey, cheesy topping.

Place the baking dish in the oven and bake for 25–30 minutes. Cheese should be melted and lightly golden and sauce bubbling around the edges.

Remove from oven and sprinkle the remaining chopped cilantro on top. Let it cool for a few minutes before serving for the best taste.