A delightful twist on classic enchiladas, featuring a creamy and flavorful filling wrapped in soft tortillas, topped with a cheesy and tangy sauce.
Cook the chicken in a skillet over medium heat until fully cooked, then shred it.
Shredding the chicken while it's warm makes it easier to handle.
In the same skillet, sauté the diced onion, tomatoes, and garlic until softened.
Adding a pinch of salt helps the vegetables release their moisture faster.
Stir in the cumin, green chilies, and chicken bouillon, cooking for another 5 minutes.
Mix well to evenly distribute the spices.
Combine the cooked chicken, sautéed mixture, cream cheese, and shredded cheese in a mixing bowl.
Ensure the cream cheese is softened for easier mixing.
Fill each tortilla with the chicken mixture and roll tightly.
Warm the tortillas slightly to make them more pliable.
Place the rolled tortillas seam-side down in a baking dish.
Arrange them snugly to prevent unrolling during baking.
Pour the enchilada sauce over the tortillas and sprinkle with shredded cheese.
Cover the tortillas evenly for consistent flavor.
Bake in a preheated oven at 350°F until the cheese is melted and bubbly.
Check occasionally to avoid over-browning the cheese.
Garnish with diced tomatoes and sour cream before serving.
Serve immediately for the best texture and flavor.
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