Creamy Green Chicken Enchiladas

Shred the breast meat from the rotisserie chicken into a large bowl. Discard the skin and bones.

Shred the Monterey Jack and Pepper Jack cheeses into a separate bowl.

To the bowl with the shredded chicken, add a few handfuls of the shredded cheese.

Add the cream of mushroom soup, cream of chicken soup, and diced green chiles to the chicken and cheese mixture.

Season the chicken mixture with garlic powder and onion powder.

Mix everything together until well combined.

In a skillet, heat the vegetable oil over medium-high heat. Briefly fry each tortilla for a few seconds per side until softened and pliable. Set aside.

Pour a thin layer of green enchilada sauce into the bottom of a casserole dish and spread to coat.

Take a softened tortilla, add a spoonful of the chicken filling, and roll it up tightly.

Place the rolled enchilada seam-side down in the prepared casserole dish. Repeat with the remaining tortillas and filling.

Top the enchiladas with a layer of the remaining shredded cheese.

Pour the rest of the green enchilada sauce over the top.

Sprinkle with more shredded cheese.

Bake at 350°F for 25-30 minutes, until bubbly and the cheese is melted and golden.

Let rest for a few minutes before serving. Serve with Mexican rice and a dollop of sour cream, if desired.