Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little vegetable oil.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.

Stir in minced garlic and cook for an additional minute.

Lower the heat and stir in 8 ounces of softened cream cheese, diced green chiles, chili powder, cumin, salt, and pepper.

Cook for 3-4 minutes, mixing until the cream cheese is fully melted and the mixture is smooth.

Remove the skillet from heat and gently fold in 3 cups of shredded chicken until fully incorporated.

Spread about 1/2 cup of red enchilada sauce evenly on the bottom of the greased baking dish.

Warm the flour tortillas in the microwave for 20-30 seconds. Scoop approximately 1/4 cup of the chicken filling onto each tortilla, rolling them tightly and placing them seam-side down in the baking dish.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle 2 cups of shredded Mexican cheese blend on top.

Place the baking dish in your preheated oven and bake uncovered for 20-25 minutes.

Once finished baking, allow them to stand for 5 minutes before serving.