A delightful twist on the classic chicken enchiladas, this recipe offers a creamy and cheesy experience with a hint of spice.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect bake.
In a mixing bowl, combine the diced tomatoes with green chilies, sour cream, cumin, and 1 cup of shredded cheese.
Mix thoroughly to ensure the flavors are well combined.
Take 1/3 of the sauce mixture and set it aside in a separate bowl.
This reserved portion will be used for topping the enchiladas.
Add the shredded chicken to the remaining sauce mixture and stir to coat evenly.
Ensure the chicken is well coated for maximum flavor.
Place a generous spoonful of the chicken mixture onto each tortilla, roll them up, and place seam-side down in a greased 9x13 baking dish.
Arrange the tortillas snugly to prevent them from unrolling.
Pour the reserved sauce over the rolled tortillas and sprinkle with the remaining cheese.
Spread the sauce evenly for consistent flavor.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Keep an eye on the dish to avoid over-browning.
Serve hot, garnished with fresh cilantro or a dollop of sour cream if desired.
Serving with a side of salsa can enhance the flavors.
Continue in our app for the best experience
