Preheat your oven to 375°F (190°C) and prepare your baking dish by greasing it with cooking spray or vegetable oil.

In a large skillet over medium heat, add vegetable oil and warm for about 1 minute. Add diced onion, cooking until softened and translucent, about 5 minutes. Stir in minced garlic and sauté for an additional minute.

Reduce heat to low, stir in softened cream cheese until it melts into a smooth mixture, then add diced green chiles, chili powder, cumin, salt, and pepper, mixing until well combined and heated through.

Add shredded chicken to the cream cheese mixture, folding it in gently until fully incorporated. Cook for about 2-3 minutes until the chicken is heated through.

Spread 1/2 cup of enchilada sauce evenly across the bottom of your greased baking dish.

Take a tortilla and place about 1/4 cup of the chicken mixture in the center. Roll tightly and place seam-side down into the baking dish, repeating with remaining tortillas.

Pour the remaining enchilada sauce over the tortillas, then sprinkle the shredded Mexican cheese blend evenly across the top.

Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and slightly golden on top.

Remove from oven and let it stand for about 5 minutes before serving. Prepare garnishes if desired.

Serve hot, garnished with sour cream, cilantro, or avocado.