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Instructions:
- Preheat Oven and Prepare Baking Dish:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Mix the Filling:
- In a large bowl, combine the shredded chicken, cream cheese, sour cream, 1 cup Monterey Jack cheese, 1 cup cheddar cheese, diced green chiles, garlic powder, and onion powder. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Assemble the Enchiladas:
- Lay a flour tortilla flat on a work surface. Spoon about 2-3 tablespoons of the chicken mixture down the center of the tortilla. Roll the tortilla tightly around the filling and place seam side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
- Once all the enchiladas are in the dish, pour the enchilada sauce evenly over the top. Sprinkle with the remaining 1 cup of Monterey Jack and 1 cup of cheddar cheese.
- Bake:
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove from oven and let it cool for a few minutes. Garnish with chopped fresh cilantro and any other desired toppings like diced tomatoes, sliced olives, or sliced green onions. Serve warm with a dollop of sour cream on top, if desired.
Enjoy your creamy and comforting Cream Cheese Chicken Enchiladas! This dish pairs well with a side of rice, beans, or a simple salad.
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