1️⃣ Preheat the Oven: Preheat your oven to 350°F (175°C). 🔥

2️⃣ Sauté the Vegetables: In a skillet over medium heat, sauté the chopped onions, garlic, and jalapeños (if using) in olive oil for about 5 minutes, until softened. 🧅🧄🌶️

3️⃣ Prepare the Filling: In a large bowl, combine the sautéed onion mixture, shredded chicken, cream cheese, sour cream, green chilies, and salt. Mix well until everything is evenly distributed. 🍗🧀🌶️

4️⃣ Prep the Baking Dish: Lightly spray a 9×13 or 11×15 baking dish with cooking spray or coat with a little oil. Pour about 5 oz (a full half cup) of enchilada sauce across the bottom to coat it. 🧂🍶

5️⃣ Assemble the Enchiladas: Place about 3 tablespoons of the chicken mixture down the center of each tortilla. Sprinkle with a little cheese, then roll up the tortilla and place it seam-side down in the baking dish. Repeat until all the filling is used or your dish is full. 🌯🧀

6️⃣ Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled enchiladas, then sprinkle the remaining cheese over the top. 🧀🌶️

7️⃣ Bake: Cover the dish with foil (tip: spray the foil with baking spray to prevent it from sticking to the cheese). Bake for 20 minutes, then remove the foil and bake for another 15 minutes. ⏳🔥

8️⃣ Cool and Serve: Let the enchiladas cool for about 15 minutes before serving. 🌬️

9️⃣ Garnish and Enjoy: Garnish with green onions, avocado, and/or cilantro. Serve with shredded lettuce topped with pico de gallo, and refried beans on the side. 🥑🌿🌮

Make Ahead Tip:
To prepare in advance, assemble the enchiladas as above but do not add the additional sauce or cheese on top. Cover with foil and refrigerate for 1-2 days. When ready to bake, pour the sauce over, sprinkle with cheese, and bake as directed. 🍲❄️