Preparation Steps

• Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
• In a large bowl, combine shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, diced green chilies, garlic powder, and onion powder. Mix well.
• Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly heating them in a dry skillet.
• Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up the tortilla and place it seam-side down in the prepared baking dish.
• Once all tortillas are filled and rolled, pour any remaining chicken mixture evenly over the top of the enchiladas.
• Sprinkle the shredded Monterey Jack cheese evenly over the top.
• Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
• Let stand for a few minutes before serving. Garnish with your favorite toppings if desired (e.g., cilantro, extra sour cream).