A delightful twist on classic enchiladas, featuring a creamy filling and a cheesy topping, perfect for a family dinner or gathering.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal texture.
Cook the chicken breasts until fully done. You can microwave them covered with parchment paper or boil them.
Using pre-cooked chicken can save time.
Shred the cooked chicken using a fork.
Shredding while the chicken is warm makes it easier.
In a mixing bowl, combine the shredded chicken, sour cream, green chilies, diced onion, salt, and one cup of shredded cheddar cheese.
Mix thoroughly to ensure even distribution of flavors.
Heat the vegetable oil in a frying pan over medium-high heat. Lightly fry each tortilla for about 5 seconds on each side until pliable.
Frying the tortillas prevents them from cracking when rolled.
Fill each tortilla with the chicken mixture, roll it up, and place it seam-side down in a baking dish.
Arrange the tortillas snugly to prevent unrolling.
Spread any remaining filling mixture over the top of the rolled tortillas.
This adds extra creaminess to the dish.
Sprinkle the remaining shredded cheddar cheese over the top.
Adding extra cheese creates a golden, bubbly topping.
Bake uncovered in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
Let the dish rest for a few minutes before serving for easier portioning.
Serve the enchiladas warm, garnished with fresh cilantro or a dollop of sour cream if desired.
Pair with a side salad or rice for a complete meal.
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