Creamy Chicken Green Chile Enchiladas

Creamy Chicken Green Chile Enchiladas 

Ingredients:

- 2 cups shredded cooked chicken

- 1 can (4 oz) diced green chilies

- 1 cup chopped green onions

- 8 oz cream cheese, softened

- 1 cup sour cream

- 2 cups shredded Monterey Jack cheese, divided

- 1 teaspoon ground cumin

- 1 teaspoon garlic powder

- Salt and pepper to taste

- 10-12 corn tortillas

- Green enchilada sauce (store-bought or homemade)

- Chopped fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

2. In a large mixing bowl, combine the shredded chicken, diced green chilies, chopped green onions, softened cream cheese, sour cream, 1 cup of shredded Monterey Jack cheese, ground cumin, garlic powder, salt, and pepper. Mix until well combined.

3. Warm the flour tortillas in the microwave or on a skillet to make them pliable.

4. Spoon a generous portion of the chicken mixture onto each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.

5. Once all the tortillas are filled and arranged in the baking dish, pour the green enchilada sauce evenly over the top, covering all the enchiladas.

6. Sprinkle the remaining shredded Monterey Jack cheese over the enchiladas.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

8. Remove the foil and bake for an additional 5-10 minutes, or until the edges of the tortillas are golden brown.

9. Once done, remove the enchiladas from the oven and let them cool slightly before serving.

10. Garnish with chopped fresh cilantro, if desired, and serve hot.

11. Enjoy your creamy chicken green chile enchiladas with green onions and cream cheese, a comforting and flavorful dish that's perfect for any occasion!

 

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