A delicious twist on classic chicken enchiladas, featuring a creamy sauce and a cheesy topping.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
In a mixing bowl, combine the sour cream with a pinch of salt and set aside.
Mixing the sour cream with salt enhances its flavor.
Melt the butter in a saucepan over medium heat.
Use medium heat to prevent the butter from burning.
Add the onion and chili powder to the saucepan and sauté until the onion is soft.
Stir frequently to evenly cook the onion.
Stir in the chicken and green chilies, cooking for an additional 2 minutes.
Ensure the chicken is evenly coated with the mixture.
Spread a portion of the chicken mixture along the center of each tortilla.
Don't overfill the tortillas to make rolling easier.
Roll each tortilla tightly and place seam-side down in a baking dish.
Arranging them snugly prevents unrolling during baking.
Spread the sour cream mixture over the top of the rolled tortillas.
Ensure even coverage for consistent flavor.
Sprinkle the cheddar cheese over the top.
Use freshly grated cheese for better melting.
Bake in the preheated oven for 15 minutes, then uncover and bake for an additional 5 minutes.
Baking uncovered at the end creates a golden, bubbly cheese topping.
Serve warm and enjoy your creamy chicken enchilada bake.
Garnish with fresh cilantro or a dollop of salsa for added flavor.
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