Preheat the oven to 375°
Add 1 tbsp oil, diced onion and garlic to a saute pan over medium high heat. Sweat for 2-3 minutes until translucent. Dice chicken and add to the pan, cooking through-5-6 minutes.
Season with chili powder, cumin, paprika, onion and garlic powder, salt and pepper. Add diced green chilis, stir to combine.
Add in cream cheese and sour cream. Allow to melt and add in cheddar or mexican blend cheese. Melt completely.
Pour ½ of a 10 oz can of enchilada sauce in a 13x9 baking dish. Scoop about ⅓-½ of a cup of the chicken and cheese mixture on to a flour tortilla and roll. Place seam side down into the baking dish. Repeat 7-9 more times until you are out of filling or the dish is full.
Pour remaining enchilada sauce over the filled tortillas and top with monterey jack cheese.
Bake for 15-20 minutes or until the cheese begins to brown slightly. Serve immediately.
