Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

Ingredients:

• 8-10 flour tortillas
• 1 package (8 oz) cream cheese, room temperature (divided in half)
• 1-2 (4 oz) cans of green chilies (adjust to taste)
• 3 cups cooked chicken, shredded
• 2 cups Mexican cheese, grated (divided: 1 cup for filling, 1 cup for topping)
• 1 cup sour cream
• 1 cup salsa verde (or green enchilada sauce)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
2. In a large bowl, mix half of the cream cheese with shredded chicken, 1 cup of cheese, green chilies, garlic powder, cumin, salt, and pepper.
3. Divide the filling evenly among the flour tortillas, rolling them up and placing them seam-side down in the baking dish.
4. In a separate bowl, whisk together the remaining cream cheese, sour cream, and salsa verde until smooth.
5. Pour the sauce evenly over the enchiladas, then sprinkle with the remaining 1 cup of cheese.
6. Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until bubbly and golden.
7. Let cool for a few minutes, then serve with chopped cilantro, diced tomatoes, or extra sour cream.

Enjoy your creamy, cheesy enchiladas!