Green Chile, Chicken and Cheese Enchiladas

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, combine shredded chicken, 1 cup of shredded cheese, sour cream, cumin, and garlic powder. Mix until evenly blended.
3. Warm the tortillas slightly to make them pliable and prevent cracking.
4. Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
5. Pour the green chile enchilada sauce evenly over the top, covering all tortillas.
6. Sprinkle the remaining cheese over the sauce.
7. Bake uncovered for 20 to 25 minutes, until the cheese is fully melted and bubbly.
8. Garnish with fresh cilantro and serve warm.

Variations :

• Stir diced roasted green chiles into the filling for extra heat.
• Use pepper jack cheese for a spicier finish.
• Add sautéed onions or black beans for additional texture and flavor.

Tips :

• Lightly frying corn tortillas in oil for a few seconds before filling helps prevent sogginess.
• Shred your own cheese for the smoothest melt.
• Let the enchiladas rest for 5 minutes before serving to help them set beautifully.