Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

In a medium bowl, whisk together the red enchilada sauce and sour cream to create a smooth, creamy sauce.

In a separate bowl, mix the shredded chicken with half a cup of the creamy sauce and half a cup of the shredded Monterey Jack cheese.

Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.

Pour the remaining creamy sauce evenly over the rolled tortillas and sprinkle the rest of the shredded cheese on top.

Bake uncovered for 20 to 25 minutes until the cheese is completely melted and bubbling.

Remove from the oven, garnish with diced tomatoes and fresh parsley, and serve hot.