Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
2. In a large mixing bowl, soften the cream cheese by microwaving it for about 30 seconds or until it reaches a creamy consistency.
3. To the softened cream cheese, add the shredded deli rotisserie chicken or leftover roast/baked chicken, minced garlic, and thinly sliced green onions.
4. Mix the ingredients in the bowl until they are well combined and the creamy chicken filling is evenly distributed.
5. Sprinkle half of the shredded cheddar cheese into the creamy chicken mixture, and mix it in to add extra cheesiness.
6. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable and easy to work with.
7. Spoon a generous amount of the creamy chicken filling onto each corn tortilla and roll it up tightly.
8. Place the rolled enchiladas seam side down in the prepared baking dish, arranging them in a single layer.
9. Optional: You can lightly brush the tops of the rolled enchiladas with olive oil for a golden and crispy finish.
10. Sprinkle the remaining shredded cheddar cheese over the top of the rolled enchiladas.
11. Cover the baking dish with aluminum foil and bake the enchiladas in the preheated oven for 20-25 minutes, or until they are heated through and the cheese on top has melted.
12. Remove the foil from the baking dish and bake for an additional 5 minutes to allow the cheese to turn slightly golden and bubbly.
Optional: Garnish the Cream Cheese and Chicken Enchiladas with extra sliced green onions or chopped fresh cilantro for added freshness and visual appeal.
Serve these mouthwatering Cream Cheese and Chicken Enchiladas hot, and enjoy the rich and creamy flavors wrapped in soft corn tortillas for a comforting and satisfying meal! 
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