A delightful twist on classic enchiladas, this recipe combines creamy chicken filling with a cheesy topping for a comforting meal.
Preheat your oven to 350°F.
Preheating ensures even cooking and a perfect bake.
In a large skillet, combine the shredded chicken, cream cheese, sour cream, diced green chilies, chopped onion, chili powder, cumin, and half of the shredded cheddar cheese.
Stir continuously to prevent the cheese from sticking to the skillet.
Heat the mixture over medium heat until the cheeses are fully melted and the filling is well combined.
Use a spatula to scrape the sides of the skillet for even mixing.
Lightly grease a baking dish with cooking spray.
Ensure the entire surface is coated to prevent sticking.
Spoon a generous amount of the chicken mixture onto each tortilla, roll it up, and place it seam-side down in the prepared baking dish.
Warm the tortillas slightly to make them more pliable for rolling.
Pour the enchilada sauce evenly over the rolled tortillas.
Spread the sauce with the back of a spoon for even coverage.
Sprinkle the remaining cheddar cheese over the top.
For extra flavor, mix in some mozzarella with the cheddar.
Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Check halfway through to ensure the cheese doesn't over-brown.
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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