In a large skillet, heat the canola or vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
In a mixing bowl, combine the sautéed onion and garlic with the chopped cooked chicken, ROTEL diced tomatoes and green chiles, salt, pepper, cilantro, and crumbled feta or goat cheese. Mix until well combined.
Preheat your oven to 350°F (175°C). Spread a thin layer of half-and-half cream on the bottom of a baking dish. Take a tortilla, fill it with a generous scoop of the chicken mixture, and roll it up tightly. Place it seam-side down in the prepared baking dish. Repeat this process until all tortillas are filled and arranged in the dish.
In a small bowl, mix the remaining half-and-half cream with the ground cumin. Pour this mixture evenly over the assembled enchiladas.
Sprinkle the shredded Monterey Jack and Cheddar cheese on top of the enchiladas. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Once baked, let the enchiladas cool for a few minutes. Garnish with additional chopped cilantro if desired. Serve warm and enjoy the cheesy, flavorful goodness!
