Season chicken breasts with taco seasoning
In a skillet over medium high heat add the oil and sear the chicken breasts for 5-7 minutes on each side until a thermometer reads 155 degrees
Remove chicken breasts to a cutting board to cool
Preheat your over to 375 degrees
In a large mixing bowl, or a stand mixer, beat cream cheese until smooth. Add in diced chiles, lime juice, salt, cumin, chili powder, and cilantro. Mix until just combined.
After chicken breasts have cooled, dice into 1/2 inch cubes. Add to the cream cheese mixture and stir to combine.
In a separate medium sized bowl make the sauce by whisking together the sour cream and enchilada sauce.
Prepare a 9×13 inch pan by spreading 1/2 cup of the sauce onto the bottom of the pan.
On a clean surface lay out all 10 tortillas and divide the chicken mixture evenly in the center of each, eyeballing it to ensure consistency.
Roll the tortillas up and place seam side down in the prepared pan. I have good luck doing 8 across and then fitting two placed the other direction along the long edge of the pan.
Pour the remaining sauce over the top, ensuring all visible tortilla has sauce on it.
Sprinkle with the Monterrey jack cheese. *If you are freezing the pan, stop here.
Bake for 35-45 minutes at 375 degrees until the cheese is bubbly. I sometimes turn the broiler on for 5 minutes at the end to get the cheese browned.
Cool for 10 minutes before serving. Letting it cool makes a huge difference in how easily they come out of the pan and stay together.
