A delightful take on classic chicken enchiladas, enhanced with a creamy and flavorful sauce.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a mixing bowl, combine the shredded chicken, diced green chilies, softened cream cheese, and ground cumin until well mixed.
Mix thoroughly to ensure the flavors are evenly distributed.
Warm the tortillas slightly to make them pliable, then place a portion of the chicken mixture in the center of each tortilla and roll them up.
Warming the tortillas prevents them from cracking when rolled.
Arrange the rolled tortillas seam-side down in a baking dish.
Pack them snugly to help them hold their shape during baking.
In another bowl, mix the sour cream, cream of chicken soup, and salt until smooth.
Whisking the mixture ensures a creamy consistency.
Pour the sauce evenly over the enchiladas, ensuring they are fully covered.
Covering the enchiladas completely prevents them from drying out.
Sprinkle the shredded cheddar cheese over the top.
For a golden crust, you can broil the dish for the last few minutes.
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
Check occasionally to avoid over-browning the cheese.
Serve the enchiladas hot, garnished with fresh cilantro or a dollop of sour cream if desired.
Pair with a side of guacamole or salsa for added flavor.
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