In a large skillet, heat the canola or vegetable oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
To the skillet, add the chopped cooked chicken, RO*TEL diced tomatoes and green chiles, salt, pepper, and ground cumin. Mix well and let it cook for another 2-3 minutes until everything is heated through. Remove from heat and stir in the chopped fresh cilantro and crumbled feta or goat cheese.
Preheat your oven to 350°F (175°C). Take a tortilla and spoon a generous amount of the chicken mixture into the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat this process until all tortillas are filled.
In a separate bowl, whisk together the half and half cream and additional spices if desired. Pour this mixture evenly over the assembled enchiladas in the baking dish.
Sprinkle the shredded Monterey Jack and Cheddar cheese evenly over the top of the enchiladas. This will give them a beautifully cheesy finish.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Once out of the oven, let the enchiladas cool for a few minutes. Garnish with additional chopped fresh cilantro if desired. Serve hot and enjoy the rich, cheesy goodness!
