Creamy Chicken Enchiladas

Preheat oven to 350°F. Place the chicken in a saucepan with water to cover, stir in the Greek seasoning, and cook over medium heat until cooked through, about 15 minutes. Drain, cool, and shred the chicken.

In a medium skillet, heat the olive oil over medium-high heat. Add the diced onion and cumin, and cook until the onion is tender, about 2 minutes.

In a large bowl, combine the softened cream cheese, shredded chicken, sautéed onion mixture, diced green chiles, one can of the green enchilada sauce, and about 3/4 of the shredded Monterey Jack cheese.

Mix the filling ingredients together until well combined.

Spoon the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in a 9x13-inch baking dish.

Pour the second can of green enchilada sauce over the rolled tortillas, followed by a drizzle of heavy cream.

Top the casserole with the remaining shredded Monterey Jack cheese.

Bake at 350°F for 35-40 minutes, or until the sauce is golden and bubbly.