Green Chili Chicken Enchiladas

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, half of the cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper.
Spread 2–3 tablespoons of the green enchilada sauce on the bottom of a baking dish to prevent sticking.
Fill each tortilla with the chicken mixture, roll tightly, and place them seam-side down in the dish.
Whisk the remaining enchilada sauce together with the sour cream, then pour it evenly over the enchiladas.
Sprinkle the rest of the shredded cheese on top.
Bake for 25–30 minutes, or until hot, bubbly, and lightly golden.
Garnish with fresh cilantro or sliced jalapeños before serving, if desired.

Use rotisserie chicken for added flavor and convenience.
Swap flour tortillas for corn if you prefer a more traditional texture.
Add sautéed onions or spinach to the filling for extra depth.
Mix a bit of salsa verde into the sauce for an even brighter green chili flavor.

Warm your tortillas before filling to prevent cracking when rolled.
For extra moisture, add a splash of chicken broth to the sauce mixture.
Let the enchiladas rest for 5 minutes after baking to help the sauce set slightly.
Freshly shredded cheese melts more smoothly and creates a creamier finish.