A delightful take on classic chicken enchiladas, featuring a creamy filling and a touch of spice.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
In a mixing bowl, combine the cream cheese, sour cream, cumin, chili powder, and cayenne pepper until smooth.
Use a hand mixer for a smoother consistency.
Stir in the green chilies, tomatoes, green pepper, onion, half of the shredded cheese, and the shredded chicken.
Ensure all ingredients are evenly distributed for consistent flavor.
Spoon a portion of the filling onto each tortilla, roll them up, and place them seam-side down in a casserole dish.
Pack the enchiladas snugly to prevent them from unrolling.
Pour the enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese.
Spread the sauce evenly to cover all tortillas.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Check occasionally to prevent over-browning.
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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