A delightful twist on the classic enchiladas, featuring a creamy chicken filling and a cheesy topping.
Cook the chicken breasts in a frying pan over medium heat until fully cooked, then let them cool.
To ensure the chicken is juicy, avoid overcooking it; cook until just done.
Shred the cooled chicken into small pieces and mix with chopped cilantro, chives, and sour cream in a bowl.
Mix the filling thoroughly to ensure even distribution of flavors.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking of the enchiladas.
Spread a thin layer of enchilada sauce on the bottom of an oven-safe dish.
This prevents the enchiladas from sticking to the dish.
Fill each tortilla with a portion of the chicken mixture, roll them up, and place seam-side down in the dish.
Ensure the tortillas are tightly rolled to keep the filling intact.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded mozzarella cheese.
Spread the cheese evenly for a uniform melted topping.
Bake the dish in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.
Check the enchiladas halfway through to ensure even cooking.
Serve the enchiladas hot, garnished with extra cilantro if desired.
Pair with a side of guacamole or salsa for added flavor.
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