Preheat oven to 350°F and grab a 9×13 baking dish – no need to grease it, the sauce will keep everything from sticking.

Start by melting the butter in a medium skillet over medium heat. Once it’s bubbling, toss in your finely diced onion. Let it cook for about 4-5 minutes until it becomes soft and translucent – you’ll know it’s ready when it starts to look slightly golden at the edges and smells sweet. Add the minced garlic and cook for another 30 seconds, just until you can really smell it. Don’t let it brown or it’ll get bitter.

In a large mixing bowl, combine the cream of chicken soup, sour cream, diced green chilies, and half of your shredded Monterey Jack (about 1 cup). Mix in those cooked onions and garlic. The sauce should be thick but spreadable – if it seems too thick, you can thin it with a splash of milk.

Now comes the assembly. Lay out your tortillas and divide the shredded chicken between them – about ⅓ cup per tortilla. Roll them up snugly but not too tight (you don’t want the filling squeezing out), and place them seam-side down in your baking dish. They should fit pretty snugly together.

Pour creamy sauce mixture evenly over the enchiladas, making sure to cover them completely – get right to the edges because any exposed tortilla will get crispy in the oven. Sprinkle the remaining cup of cheese over the top.

Cover the dish with foil (don’t let it touch the cheese or it’ll stick) and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly, with some golden brown spots on top. You’ll know they’re done when you can see the sauce bubbling around the edges.

Let them rest for about 5 minutes before serving – they’ll be nuclear hot inside and this gives the sauce time to thicken up a bit. If you’re using cilantro, chop it fresh and sprinkle it on just before serving.