Creamy Green Chile Chicken Enchiladas

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, combine the shredded chicken, half of the cheese, garlic powder, onion powder, salt, and black pepper. Mix well.
3. In a separate bowl, whisk together the green enchilada sauce, diced green chiles, sour cream, and softened cream cheese until smooth and creamy.
4. Spoon the chicken mixture evenly into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
5. Pour the creamy green chile sauce evenly over the enchiladas, covering them completely.
6. Sprinkle the remaining cheese over the top.
7. Bake uncovered for about 25 minutes, until the enchiladas are hot and bubbly with lightly golden edges.
8. Garnish with fresh cilantro if desired and serve warm.

Variations :

• Use shredded rotisserie chicken for extra convenience.
• Add sautéed onions or bell peppers to the chicken filling for more texture.
• Swap Monterey Jack for pepper jack cheese if you prefer a spicier enchilada.

Tips :

• Lightly warming the tortillas before filling helps prevent cracking.
• For a brighter flavor, add a squeeze of fresh lime juice to the sauce before pouring it over the enchiladas.
• Let the enchiladas rest for a few minutes after baking to make serving easier.