A delightful twist on classic enchiladas, this recipe combines creamy chicken filling with a cheesy topping for a crowd-pleasing dish.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and a perfect bake.
Dice the chicken into bite-sized pieces.
Cutting the chicken evenly helps it cook uniformly.
Heat a skillet over medium heat and cook the diced chicken with the spices until fully cooked.
Stir frequently to prevent sticking and ensure even cooking.
Add the diced green chilies and cream cheese to the skillet, stirring until combined.
Ensure the cream cheese is softened for easier mixing.
Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
Arrange the tortillas snugly to prevent unrolling during baking.
Top the enchiladas with salsa and shredded cheese.
Spread the toppings evenly for consistent flavor.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
Removing the foil allows the cheese to brown slightly for added flavor.
Let the dish cool slightly before serving.
Cooling helps the enchiladas set, making them easier to serve.
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