For the Filling:

• 4 cups shredded chicken about 1 rotisserie chicken
• 1 8-ounce block cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup chunky salsa
• 1 teaspoon garlic powder optional
• Salt and pepper to taste

For Assembly:

• 8 8-inch flour or corn tortillas
• 1 10-ounce can green enchilada sauce
• 2 cups shredded Monterey Jack cheese divided

Optional toppings: chopped cilantro, diced tomatoes, sliced green onions