• Preheat oven to 375° and spray a 14 x 11½ x 2¼ baking dish, or two smaller baking dishes, with nonstick cooking spray. Set aside.

For the Chicken

• In a large skillet or frying pan, over medium high heat, add oil and once oil is hot, add chicken and diced green chilies. Sprinkle with Slap Ya Mama seasoning.
• Cook until chicken is no longer pink, stirring frequently. Remove from heat and set aside.

For the Alfredo Sauce

• In a large skillet over low heat, add butter, cream cheese, chopped onions and garlic. Cook until cream cheese is almost melted. minutes. Stir frequently.
• When cream cheese is almost melted, add heavy cream and stir.
• Next, add oregano, basil, salt, and pepper.
• Whisk and cook on low until cream cheese is completely melted.
• Sprinkle in parmesan cheese and cook until thickened, stirring often, about 15 minutes.

Layering the Enchiladas

• Add ½ cup of alfredo sauce to the bottom of the prepared baking dish.
• Place approximately 8 corn tortillas over sauce, overlapping each other, followed by ⅓ of chicken, then ⅓ Monterey jack cheese, then repeat with sauce, corn tortillas, chicken, cheese, sauce. Repeat layering ending with sauce.
• Cover with aluminum foil, place dish on a baking sheet (in case of overflow) and bake for 40 minutes or until hot and bubbly.
• Remove foil and bake for 10-15 additional minutes.
• Carefully remove from oven, let sit for 15 minutes then serve and enjoy.